TOPIC 1 : Stock A stock is a flavorful liquid used for soups, sauces, and stews. In order to make a stock you need mirepoix and aromatics and add them to a cold liquid and bring it to a simmer. There are about nine different kinds of stocks.

TOPIC 2 : White Stock = a clear. pale liquid made by simmering poultry, beef, or fish bones.

TOPIC 3 : Brown Stock = an amber liquid made by simmering poultry, beef, veal or game bones that have been browned first.

TOPIC 4 : Fumet = similar to fish stock, this is made with fish bones.

TOPIC 5 : Court Bouillon = an aromatic vegetable broth used for poaching fish or vegetables.

TOPIC 6 : Glace = can be referred to as "glaze", this is a reduced stock with a jelly like consistency. It is made from brown stock, chicken stock, or fish stock.

TOPIC 7 : Remouillage = French word for "rewetting," this is a stock made from bones that have already been used. It is sometimes used to replace water as a liquid used in a stock.

TOPIC 8 : Bouillon = a stock resulted from simmering meats or vegetables; also referred to as broth.

TOPIC 9 : Jus = a rich sauce used for roasted meats.

TOPIC 10 : Vegetable Stock = usually made from mirepoix, leeks, and turnips. To add flavor or make the stock darker sometimes tomatoes, garlic and seasoning are added. Vegetables may be roasted or large amounts of a particular vegetable, such as mushrooms for a mushroom stock may be added.

TOPIC 11 : I think stocks are an important part of cooking because they add flavor to the recipe that is being made. Stocks also add color and a strong base for a recipe. Without stocks recipes would not taste the same or be as good as they can be.