What is a Stock? It is a flavorful liquid made by gently simmering bones and or vegetables. They are often called the chef's 'building blocks'. They form the base for many soups and sauces.

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

Brown stock : An amber liquid made by first browning/roasting poultry, beef, veal, or game bones.

Fumet : A highly flavored stock made with fish bones.

Court bouillon : An aromatic vegetable broth.

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

Remouillage : A weak stock made from bones that have already been used in another preparation. At times it is used to replace water as the liquid used in a stock.

Bouillon : The liquid that results from simmering meats or vegetables; also referred to as broth.

I believe that stocks are an important part of cooking because it can give certain foods a lot of flavor. It can give the food(s) a good smell. It also is a good base for many sauces and soups.

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