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.
Brown Stock: This is an amber liquid by simmering poultry, beef, veal, or game bone that have been roasted first.
Fumet: Very similar to fish stock, this is a highly flavored stock made with fish bones.
Court Bouillon: This is an aromatic vegetable broth used for poaching fish or vegetables.
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.
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".
Bouillon: This is the liquid that results from simmering meats or vegetables;also referred to as broth.
Jus: This is a rich, lightly reduced stock used as a sauce for roasted meats.