Stocks & Soups Michael Sorenson

What is a stock? A stock is a strained liquid that results from simmering meats, fish, herbs, and vegetables in water. Making stocks you then add a liquid and then you add mirepoix or other aromatics for more flavor.

White Stock: This is a clear, pale liquid made by simmering poultry, beef, or fish bones.

This is a White Stock

Brown Stock: This is an amber liquid by simmering poultry, beef, veal, or game bone that have been roasted first.

This is a Brown Stock

Fumet: Very similar to fish stock, this is a highly flavored stock made with fish bones.

This is a Fumet Stock

Court Bouillon: This is an aromatic vegetable broth used for poaching fish or vegetables.

This is a Court Bouillon

Glace: Sometimes referred to as "glaze" this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

This is a Glace Stock

Remouillage: This is a weak stock made from fish bones that have already been used in another preparation, sometimes used to replace water as the liquid in a stock; remouillage is the French word for "rewetting".

This is a Remouillage

Bouillon: This is the liquid that results from simmering meats or vegetables;also referred to as broth.

This is a Bouillon Broth

Jus: This is a rich, lightly reduced stock used as a sauce for roasted meats.

This a Jus Sause

Vegetable Stock:

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