The stock should be put in the refrigerator while it is hot.

A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes.

Refrigerated stock cools better in shallow pans.

Sauces freezes well and should be made in amounts needed on the day of production.

Sauces containing dairy products like milk, cream, or eggs should be stored in places with better ventilation.

Stock can be frozen and will last for several months.

Storing equipment are glass or plastic container, stock pot and refrigerator.

Improperly cooled stock may spoil in 6 to 8 hours.

Stock will keep 2 to 3 days if properly refrigerated.