What is a Stock?
A stock is a delicious liquid made by softly simmering bones and/or vegetables. Stocks are often called the chef's "building blocks." They form the base for many soups and sauces. This adds flavor, smell, color, body, and nutrients of the ingredients.
White stock is a cloudless pale liquid made by simmering chicken, beef, and fish bones.
Brown stock is an golden liquid made by simmering chicken, beef, veal, or game bones that have been browned first.
Fumet is similar to fish stock but has more flavored made with fish bones.
Court bouillon has a strong smell about vegetable broth used for poaching fish or vegetable.
Glace reduces stock with a jelly-like thickness made from brown stock, chicken stock, or fish stock.
Remouillage is a weak stock made from bones that have already been used in another development. Remouillage is a French work for "rewetting."
Bouillon is the liquid that results from simmering meats or vegetables also known as broth.
Jus is a rich lightly reduced stock used as a sauce for roasted meats.
Vegetables stock is usually made from mirepoix, leeks, and turnips. Tomato concasse can be added.
Stocks are an important part of cooking because it adds flavor to meat and vegetables. Flavor is key for cooking to perfection. Stock is all about flavor that is needed for cooking.