Stock, Flavorful liquid used as the foundation of soups and sauces, 2. White Stock, Made from bones that are not roasted, 3. Brown Stock, Made from roasted bones and vegetables, 4. Fish Stock, Prepared using fish bones and trimmings, 5. Vegetable Stock, Made by simmering vegetables, herbs, and spices, 6. Fumet, Concentrated fish stock with delicate flavor, 7. Mirepoix, Mixture of onion, celery, and carrot, 8. Bouquet Garni, Bundle of herbs used to flavor stock, 9. Bones, Main ingredient that provides body and gelatin, 10. Liquid, Largest component of stock, 11. Blanching, Process of removing blood and impurities from bones, 12. Roasting, Enhances color and flavor before making brown stock, 13. Simmering, Gentle cooking method used for making stock, 14. Boiling, Causes stock to become cloudy, 15. Skimming, Removing foam and impurities from the surface, 16. Straining, Separating liquid from solid ingredients, 17. Cooling, Prevents bacterial growth after cooking, 18. Refrigeration, Proper storage method for finished stock, 19. Collagen, Protein in bones that forms gelatin, 20. Gelatin, Gives stock a rich body and smooth texture, 21. Aromatics, Ingredients that enhance the aroma and flavor, 22. Impurities, Foam and particles removed during cooking, 23. Clear Stock, Characteristic of a properly prepared stock, 24. Base, Concentrated form of stock used for convenience, 25. Foundation of Cooking, The primary role of stock in culinary preparation

Stocks

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