Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
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, chicken stock, or fish stock.
Remouillage: A weak stock made from bones that have already been used in another preparation. It is sometimes 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.
To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let it stand. Stir the soup occasionally until tepid. Another method for cooling hot soups is to pour the soup into small containers and let it cool for 30 minutes. Then refrigerate or freeze as desired.