Stock is a flavorful liquid made by gently simmering bones and/ or vegetables. It's applications are putting in mirepoix, aromatics, and a major flavor ingredient. Stock is used in sauces and soups.
There are many types of stocks such as white, brown, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable.
White stock a clear, pale liquid made by simmering poultry, beef, veal, or fish bones.
Brown stock is an amber liquid made by simmering poultry, beef, veal, or game bones that have browned first.
Fumet stock is a strong highly flavored stock from cooking with fish bones.
Court Bouillon is an aromatic vegetable broth used for poaching vegetables, fish, eggs, sweetbreads, and delicate meat.
Glace is a reduced stock with a jelly-like consistency. It is traditionally made by combining equal parts of veal stock and espagnole sauce but can also be made from brown stock, chicken stock, or fish stock.
Remouillage is a weak stock made from bones that have already been used, sometimes used to replace water as the liquid used in a stock or reduced to make a glace. They also call this term "second stock."
Bouillon is a liquid that results from simmering meats or vegetables. It is also referred to as broth.
Jus is a rich, lightly reduced stock used as a sauce for roasted meats.
Vegetable stock is usually mirepoix, leeks, and turnips. Tomatoes, garlic, and seasonings may be also added to flavor or darken the stock but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock. Vegetables may be roasted or a large amount of a particular vegetable may be added, such as mushrooms for a mushroom stock.
I believe stocks are an important part of cooking because they provide a delicious healthy food. Stocks gave a fundamental way of how different cooking is possible and healthy. They are also good to be used more than one way and with the many types of stock present it gives chefs', and people ability to use different techniques and food to cook.