Stocks and Sauces

A clear, pale liquid made by simmering poultry, beef, or

fish bones.

• Brown stock

• Fumet:

• Court bouillon

• White stock

An amber liquid made by first browning/roasting poultry,

beef, veal, or game bones.

• Brown stock

• Fumet

• Court bouillon

• Remouillage

A highly flavored stock made with fish bones.

• Court bouillon

• Glace

• Fumet

• Bouillon:

An aromatic vegetable broth.

• An aromatic vegetable broth.

• Court bouillon

• White stock

• Glace

A reduced stock with a jelly-like consistency, made from brown

stock, chicken stock, or fish stock.

• White stock

• Brown stock

• Fumet

• Glace

A weak stock made from bones that have already been

used in another preparation. It is sometimes used to replace water as

the liquid used in a stock.

• White stock

• Court bouillon

• Brown stock

• Remouillage

The liquid that results from simmering meats or vegetables;

also referred to as broth.

• Fumet

• White stock

• Bouillon

• Remouillage

Stocks contain four essential parts:

• Aromatics are herbs, spices, and flavors.

• Aromatics are herbs, spices, and flavorings

• flavoring ingredient, liquid, aromatics,

  and mirepoix

• a mixture of coarsely chopped onions, carrots, and celery

  that is used to flavor stocks,

----------------------stock is an important step in creating an outstanding sauce or soup

• simmering

• flavoring

• Degreasing

• trimming

-------------------gives the stock a clearer

and purer color

• vegetables

• clarified

• degreasing

• perishable,