Stock, sometimes called bone broth, is a savory liquid that forms the foundation of many dishes, especially soups, stews, and sauces. It's made by simmering animal bones, meat, seafood, or vegetables in water or wine, often for a long time. Mirepoix, a combination of onions, carrots, and celery, along with herbs and spices, are frequently added to enhance the flavor.
The key to a good stock is the gelatin extracted from the bones, which gives it a thicker texture. Stocks are gently simmered, never boiled, to properly extract flavors and must be started with cold water to release impurities. While the terms stock and broth are often used interchangeably, stock is typically made from bones, while broth is made from meat. There are also different types of stocks, including white, brown, fish, and vegetable. White stock is uncolored with a subtle flavor, while brown stock gains a richer color and flavor from roasted components. Stocks are used worldwide as a versatile base for countless recipes.
