Topic 1; A stock is is a flavorful liquid made by gently simmering bones and/ or vegetables. They form bases for many soups and sauces. This extracts the flavor, aroma, color, body, and nutrients. Stock are one of the most effective ways to use vegetable, meat, and fish trimmings.
Topic 2; White stock is a clear liquid made by simmering poultry, beef, or fish bones.
Topic 3; Brown stock is an amber liquid made by simmering poultry beef, veal, or game bones that have been browned first
Topic 4;Fumet is very similar to fish stock , this is a highly flavored stock made with fish bones.
Topic 5;Court bouillon is an aromatic vegetable broth used for poaching fish or vegetables.
Topic 6;Glace is sometimes referred to a thick, syrup like reduction of stock which is in turned used to flavor other sauces
Topic 7;Remouillage is a stock that is made from bones that have already have been used once to make a stock
Topic 8; Bouillon broth is made by sweating meat, fish , or vegetables in water.
Topic 9;Jus is a rich slightly reduced stock used as a sauce for roasted meats
Topic 10; Vegetable stock is a vegetable pot
Topic 10; I do believe that stocks are an important part when it comes to cooking. Many stocks form the bases of soups and sauces. Without them food would taste that same, it would probably taste bland or not as good.