Stock Identification by daisy espaillat

Stocks are the chef's building blocks, they form bases of soups and sauces and provide nutrients, flavor, aroma, color and the body for ingredients. There are many uses for stocks, some uses for them are for making soup, sauce starters, deglazing pans for a quick pan sauce, braising liquids, and many more. Stocks can make differences when using them for flavor, they can increase the flavor without having to add a lot of other spices to the dish that is being prepared.

There are many different types of stocks that do different things. For instance, white stock. White stock is a flavored liquid preparation and base for many dishes. it is a clear and pale liquid made by simmering different items like poultry, beef, or fish bones. Other uses white stocks can be used is for a delicate meaty flavor or the pale color for chicken. Even though this stock is usually used as a base for many recipes it can also be used as a substitute for water.

white stock

Brown stocks are some what similar to white stocks. They are used for the brown color and meaty flavoring it adds. These stocks are mainly for darker dishes based on meat. They are typically made with beef bones and caramalization of the bones are what make the rich color. Brown stocks are usually the hardest of the stocks to make due to the precise time it has to be made with.

brown stock

Fumet is fish stock that has white wine added to it, which makes it a variation to fish stocks. It is clear with a pronounced fish flavor and a very light body. They are bases for fish soups, sauces, and seafood dishes. These stocks are made with fish bones, fish head, and chopped mirepoix. A fumet has a very strong flavor to it and is aromatic.

fumét / fish stock

Vegetable stock is a vegetarian stock that is used in soups that have no meat. It is sometimes used as a flavor enhancer in place of water. This stock can be used in any stock that is meat based. It is a clear and light colored liquid and is a healthier alternative when making soups and sauces.

vegetable stock

Court Bouillon is more different than other stocks because it's more of an acidic cooking liquid than it is a stock. It is usually water and vinegar together and when vegetables and seasonings are simmered to combine their flavors. It also great for poaching seafood like fish and shellfish. This is best served when it is freshly made.

Court Bouillon

Bouillon/Broth is aderivative of a stock that has numerous powerful flavors to it. Broths are made with meats instead of bones like other stocks. It is only used to make specific dishes like chicken noodle soup because it must remain the main product of flavoring. This stock has to go through degreasing, the process of removing fat that has cooled and hardened from the surface before reheating it.


Au Jus is a meat dish that is prepared with a light gravy made by the juices from the meat. It is a rich yet slightly reduced stock used as a sauce for meats that are roasted. It is also a natural way to enhance the flavors of many dishes. Since it is referred as a light sauce to beef recipes, they can sometimes be a side dipping sauce.

Au Jus

Glace is a reduced stock with a jelly-like consistency that can be made with other stocks. It is more like a thick clear syrup that is started off with an unsalted stock. This is sometimes used to add flavor to sauces, just one spoon of this can increase the flavor of any sauce. Glace can simply turn back into stock just by adding water to it when frozen.

demi- glace

Remouillage is a stock made from used bones from other stocks. It is a weak stock and can substitute water in a stock and can also be reduced to make glace. It is sometimes used in preparation of meat extract and glace. Since this stock is weaker than the First stock, it is called the Second stock and is usually simmered for 5 hours.


Consommé is rich flavored stock with no fat. It goes through a process to remove the fat using eggs which makes it clarified. It is also the main ingredient to clear soups. It provides the major flavoring, clear color, and aroma of the soup. It is made by combining ground meats and mirepoix together.


Stocks are an important part of cooking because it's the ingredient that give the color, aroma, and intense flavor to soups and sauces. Without stocks many different types of seasoning and spices are being added and can make the dish being served bitter. Without stocks it would also leave the food being made looking dull and not so aromatic. Stocks and sauces are the key to making a delicious plate.

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