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A French word that means "re-wetting". Remouillage is a stock that is made from bones that have already been used once to make a stock.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A type of soup stock prepared with dried bonito tuna flakes, seaweed, and water. It is used in Japanese cooking and is most often the simplest form of a base stock for noodle dishes.

stock pot,

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

Dried sardines, most commonly used in Japanese cuisine to create a soup stock with a strong flavor. They are used for flavoring in other dishes and also eaten as a snack.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.