From the Lexicon, Stocks: Blanc, Brun, Broth & Demi
WHITE STOCK: raw bones, gentle simmer: clean, pale, for velouté and light soups. BROWN STOCK: bones and mirepoix roasted first, tomato paste caramelized: deep color and roasted flavor, the mother of demi-glace and jus. BROTH is meat-based and seasoned to drink; stock is bone-based, unsalted, and built for gelatin. A proper stock sets like Jell-O cold. GLACE is stock reduced to a syrup; a spoon flavors a whole pan sauce. Skim relentlessly, never boil (cloudiness is emulsified scum), salt never (it concentrates downstream), and know that stock is the bank account every other station borrows from.
Read it in the Lexicon →