Left Picture White Stock: A clear, pale liquid made by simmering poultry, beef, or fish bones
Middle Picture Brown Stock: A amber liquid made by simmering poultry, beef, veal, or game bones that have been browned.
Right Picture Fumet:Very similar to fish stock, this a highly flavored stock made with bones.
Left-Top Court Bouillon:Is an aromatic vegetable broth used for poaching fish or vegetables
Left-Bottom Bouillon/Broth:Is a liquid that results from simmering meats or vegetables; also referred to as broth
Right Jus:Is a rich, lightly reduced stock used as sauce for roasted meats