Stock

Stock (French fond — “base”) is one of the cornerstone foundations of all cooking — an aromatic liquid obtained by the long, slow simmering of bones, meat, fish, or vegetables together with aromatic additions. Not for nothing do the French call it the “base”: it is on stock that the flavour of countless dishes rests.

To make a quality stock, the products are covered with cold water and simmered very slowly, barely boiling, for hours, regularly skimming off the foam so that the liquid remains clear. A distinction is drawn between white stock (from fresh bones) and brown stock (from previously roasted ones, which is richer). A finished stock is concentrated flavour in its pure form. It is the base for soups, sauces (including the mother sauces), stews, risotto, and for poaching and braising. The ability to make a clear, aromatic, rich stock is one of the most fundamental skills of a cook, with which, in essence, classical cooking begins.