The browning gives the stock its color and roasted flavor. Fish stock is made by poaching a mild-flavored fish or fish bones. Fish stock must be carefully prepared so that the fish bones don t cloud the stock. Sweat the bones before adding the liquid. Sweating is coating the food in a small amount of fat and cooking it over a low heat until the food is softened and releases moisture.
Court bouillon is made with vegetables saut ed in water.
It is often used for poaching fish or cooking vegetables. It may include wine or vinegar. It is also known as vegetable or neutral stock. Glace is a reduced stock that becomes jellylike or syrupy. The flavor is highly concentrated, and is often used as a base to bolster other foods.