Stock
A flavoured liquid made by simmering bones, meat, fish or vegetables in water.
Also: broth, bouillon, fond
Stock is the liquid base for soups, sauces, stews and braises. Bones, trimmings and aromatic vegetables are simmered gently in water, then strained out. Bones release gelatin, which gives the liquid body. A brown stock is made from bones roasted first, and a white stock from unroasted ones. Fish stock cooks in under an hour, while beef stock may take most of a day. Broth usually means a lighter liquid made with more meat than bone.