Stock: A is soup rather similar to a broth which provides flavor to the food that is being cooked. Stock are developed in 9 different ways. Whether it be made out of simmering bones or vegetables. It is possible to have both in the same type of stock.
White Stock: this a clear substance which is made by simmering poultry, beef or fish bones.
Brown Stock: Amber like liquid made by browning the bones as well as simmering them with poultry, beef, veal.
Fumet: Very similar to fish stock, this is highly flavored stock made with fish bones.
Court bouillon: this 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 what they consider 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; It's also considered "rewetting."
Bouillon: This is the liquid that results from simmering meats or vegetables; also referred to as broth.
Jus: This is a rich, slightly reduced stock used as a sauce for roasted meats.
Vegetable Stock: This is usually made from mirepoix, leeks, and turnips. Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skin get into the stock. A chef might roast the vegetables or add a large amount of particular vegetable, such as mushrooms for a mushroom stock.
Stocks are really important in the line of cooking for many reasons. Stocks can be applied to many dishes to deliver a better flavor. It's rather essential when soups are needed. Overall it gives a better flavor and it makes dishes way better.