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.