Stock Identification

White stock: This is a clear ,pale liquid made by simmering poultry ,beef,or fish bones.

White stock

Brown stock : This is an amber liquid made by simmering poultry,beef,veal.or game bones that have been browned first.

brown stock

Fumet : very similar to fish stock,this is a highly flavored fish stock made with fisj bones.


Court Bouillon: This is an aromatic vegetable broth used for poaching fish or vegetables.

court boullion

Bouillon/broth: Sometimes referred to as a "glaze', this is a reduced stock with a jelly-like consistency, made from the brown stock,chicken stock,or fish stock.


Jus: This a weak stock made from the bones that have already been used in another preparation,sometimes used to replace water as the liquid in a stock; remouillage is the french word "rewetting".

Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.


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