Stock is a flavored liquid preparation It forms the base for many dishes mostly soup and sauces to make stock you have to simmer animal bones or meat, seafood, or vegetables adding mirepoix or other aromatics for more flavor. Stock takes some times to make about 4 hours. You will feel satisfied when others eat it and love it
What is White Stock
White stock soup stock is made from veal or chicken without colored seasonings and is often used in white sauce
What is Brown stock
Brown stock is one of the most basic stocks in french cuisine they require to be simmered and skimmed for several hours producing a dark brown liquid which is used in soups and sauces giving it it's flavor
What is Fumet
Very similar to fish stock this is a highly flavored stock made with fish bones. Fumet is the basis for many dishes mainly fish soup and sauces
What is Court bouillon
This is an aromatic vegetable broth used for poaching poaching fish or vegetables. Court bouillon is a flavored liquid for poaching or quick-cooking foods. Traditional uses include poaching fish and seafood, but it is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.
What is Glace
Sometimes referred to as glaze this is reduced stock with a jelly-like consistency, made from brown stock, chicken stock or fish. Glace is a syrup like reduction of stock it usually starts with unsalted stock.
What is remouillage
Remouillage is a weak stock made from bones that have already been used in another preparation sometimes used to replace water as the liquid used in a stock; remouillage is the french word for "rewetting"
What is bouillion?
Bouillon is the liquid that results from simmering meats or vegetables; also referred to as broth usually made by the simmering of mirepoix and aromatic herbs with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water.
What is Jus
Jus is a rich, lightly reduced stock used as a sauce for roasted meats. Its mainly made from meat juices.
What is vegetable stock?
Vegetable stock is usually made from mirepoix,leeks, and turnips. Other things can be added in to add flavor or to darken the stock. A chef might roast the vegetables or add a large amount particular vegetable such as mushrooms for a mushroom stock.
Importance of stock.
Stock is an important type of food it is very necessary for many foods without it, it wouldn't taste the same. Stock is used in many recipes and might even be the building blocks for a chef without stock many chefs food would just be bland.