Know How · glossary
Stock
A liquid produced when water, seasonings, bones and/or vegetables have been slowly simmered. Known in French as fond (meaning foundation) or fumet (fish stock), they are the basis of many soups, sauces and stews.
Definition
A liquid produced when water, seasonings, bones and/or vegetables have been slowly simmered. Known in French as fond (meaning foundation) or fumet (fish stock), they are the basis of many soups, sauces and stews.