Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. The classic stock flavorings are beef, chicken, fish, and vegetable/mushroom/miso, and each type finds itself at various stages of use on today’s menus.
Stocks are the foundation of flavor, the building blocks for creating thousands of varieties of sauces, soups, bases, and even sweet applications. They offer the flavor that elevates everything the chef mixes into it to create the most mouthwatering product.