Stock is a flavorful liquid made by gently simmering bones and/or vegetables.
Stock is a well flavored liquid that is prepared to add in many types of meals in cooking. Stock can be used for many dishes such as soup or sauces. It is basically forms the base of many foods. Making it includes simmering bones,vegetables,seafood,or meat in water or wine. Mirepoix or other aromatics can be used to give it more flavor.
Topic 1; White stock is a clear, pale liquid made by simmering poultry,beef, or fish bones.
Topic 2;Brown stock is is an amber liquid made by simmering poultry,beef ,veal, or game bones that have been browned first.
Topic 3;Fumet is very similar to fish stock, it is a highly flavored stock made with fish bones.
Topic 4;Court Bouillon is a aromatic vegetable broth used for poaching fish or vegetables.
Topic 5;Glace which sometimes is referred to "glaze", is reduced stock with a jelly-like consistency, made from brown stock,chicken
Topic 6;Remouillage is 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.
Topic 7;Bouillon is a liquid that results from simmering meats or vegetables: also referred to as broth.
Topic 8;Jus is a rich, lightly reduced stock used as a sauce for roasted meats.
Topic 9;Vegetable stock 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.
Yes, I do think stocks are an important part of cooking because there are many qualities to it because it can be used for more than one item. Not only that but they are mostly the base to soups or sauce. Adding stock to dishes can give it more flavor and better taste and can help create the meal. So without stocks there wouldn't be particular soups or sauces which makes it an important part of cooking.