At the end of the Dark Ages came a time of travel and exploring. Food was the common thread among the class of people who had the time and money to explore. France has been thought to be the originator of the Western world's elegant cuisine. It is still read today. Stock can be used to make sauces and soups, and to flavor dishes.
Stock is meant to be aromatic without being overpowering.
When they are soft, add carrots, mushrooms, celery, fennel, leeks, parsley stems, bay leaf, peppercorns, a shot of vermouth, and water. Allow to simmer for an hour and strain. Stock will keep for up to a week in the refrigerator or can be frozen. This particular stock can be used as a white or light stock, for delicately flavored dishes. Remember, French chefs are frugal.