White Stock- This is a clear, pale liquid made by simmering poultry, beef, or fish bones.
Brown Stock- This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
Fumet- (foo-MAY): Very similiar to fish stock, this is a highly flavored stock made with fish bones.
Court Bouillon- (court boo-YON): This is an aromatic vegetables broth used for poaching fish or vegetables.
Glace- (glahs): Sometimes referred to as "glaze", this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock or fish stock.
Remouillage- (ray-moo-LAJ): This is a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting".
Bouillon- (Boo-yon): This is the liquid that results from simmering meats or vegetables; also referred to as broth.
Jus- This is a rich, lightly reduced stock used as a sauce for roasted meats.
Vegetable Stock- This is usually made from mirepoix, leeks, and turnips, Tomatoes, garlic, and seasonings may also be 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. This is referred to as tomato concasse (kawn-ka-SAY). A chef might roast the vegetables or add a large amount of a particular vegetable, such as mushrooms for a mushroom stock.
Do you think stocks are an important part of cooking? Why?- I think stocks are important in the works of cooking because stocks are a unique and dominate regional flavor that defines a culture. Stocks are also the base of everything that we make. Also we usually make stocks on a regular bases without even realizing it. So stocks are an important part of cooking because it enhances the flavors to the foods we eat.