What is a stock? What are its applications?

A stock is flavorful liquid made by gently simmering bones and or vegetables. It is a method of making soups and sauces. Stocks include a major flavoring ingredient, a liquid (water), mirepoix, and aromatics.

• White Stock: A clear, pale liquid made by simmering poultry, beef, or fish bones
• Brown Stock: This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned before.
• Fumet: Very similar to fish stock, this is 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 bones that have already been used in another preparation, sometimes used to replace water as liquid used in a stock; french work for ´rewetting´.
• Bouillon: This is a 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.
• Vegetable Stock: This is usually made from mirepoix, leeks, and turnips. tomatoes, garlic, and seasoning 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 skins get into the stock