/ 470 ml stock

Stock is a savory liquid prepared by simmering bones, meat, seafood, or vegetables in water, often with aromatics such as onions, celery, and carrots. The prolonged cooking extracts gelatin, proteins, and flavors from these ingredients, creating a flavorful base with body and depth. Stock differs from broth in that it relies primarily on bones for extraction and typically contains less seasoning, making it a neutral foundation for soups, sauces, and braised dishes. Vegetable stock, bone stock, chicken stock, beef stock, and fish stock are the primary varieties, each offering distinct flavor profiles and applications depending on the primary ingredient used during preparation.

Stock serves as a foundational ingredient in professional and home kitchens, used to build flavor in soups, risottos, sauces (particularly pan sauces and reductions), braised meats, and grain dishes. Chicken stock is the most versatile, suitable for light preparations and Asian cuisines; beef stock provides deep umami for hearty soups and stews; fish stock (fumet) is essential for seafood preparations and bouillabaisse; vegetable stock serves vegetarian cooking and delicate preparations. Stock is typically simmered gently to extract collagen (which converts to gelatin) without clouding the liquid, and is often strained and cooled before use. Home cooks often prepare stock in batches and freeze it for convenience.