What is a stock? What are its applications? : Stock is basically a flavoring liquid that results from simmering animal meat, bones, seafood, or vegetables in water or wine. MAinly used in soups and sauces.
White Stock: A stock of veal bones, vegetables, herbs, and seasonings. Used for sauces or soups
Brown Stock: stock made from beef as from beef seared to give color or form a mixture of meats including beef
Fumet: a stock made by simmering fish, chicken, or in any type of meat, in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring.
Court Bouillon: A stock made from Vegetables and wine, used for poaching fish or basically used in fish dishes.
Glace Stock: A french term and stock which is the color brown and is a stock used in the base for sauces. And can consist of bones, vegetables, or meats
Remouillage stock: stock that is made from bones that have already been used once to make a stock, so basically leftover stock. And can sometimes be used for water in making another stock or is reduced to make a glace.
Bouillon: Leftover liquid from vegetable, meat, or fish in water.
Jus Stock: Stock made from the same juices that has been refined and condensed to get a clear liquid naturally thickened.
Vegetable Stock: Is a stock made completely made from vegetables to make mainly soups