Stock Identification Page

What is a stock? What are its applications?

Stock is a flavorful liquid that is made by gently simmering bones and vegetables. Stock is mostly used to make soups or sauces. But stocks can also be used to simmer animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics to create more flavor. Another way stock is applied is when braising, poaching, and stewing.

White stock

White stock is a clear, pale liquid made by simmering poultry, beef, or fish bones. It can be used for poultry, beef, or fish bones.

Brown Stock

Brown stock is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first. This stock can be used to simmer poultry, beef, veal, or game bones.


Fumet is a very similar to fish stock, this is highly flavored stock made with fish bones. Can be used in fish soups.

Court Bouillon

Is an aromatic vegetable broth used for poaching fish or can be used for poaching vegetables as well.


This type of stock is often referred to as "glaze". This is a reduced stock with a jelly-like texture, made from brown stock, chicken stock, or fish stock. Used as a sauce often.


This type of stock is a weak stock that is made from bones that have already been used in another preparation. Sometimes it can be used to replace water as the liquid that is used in a stock.


This liquid results from the simmering of meats or veggies, often referred to as broth. Can be used to make soup.


A rich and lightly reduced stock. Can be used as a sauce for roasted meats.

Vegetable stock

This stock is usually made from mirepoix, leeks, and turnips. This is often referred to as tomato concassé. To add flavor or darken the stock tomatoes, garlic, and seasonings may be added.

Do you think stocks are an important part of cooking? Why?

Yes, I do think think stocks are an important part of cooking. Stocks are important because its diverse. You can cook or add anything you want when making a stock. As well as giving you the opportunity to make dishes from soups to sauces using different types of stocks.

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