Stock and broth

In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks. It is also known as broth, is a liquid derived from slowly simmering poultry, meat, fish, or vegetables in water, along with herbs. It is used as a primary cooking liquid or to moisten or flavor foods as they cook. Stock may be made from beef bones, chicken bones and parts, fish skeletons, lamb bones, or a variety of vegetables. Stocks can be made by the home cook and stored in the refrigerator or freezer for future use. Some, such as beef, chicken, and fish, are available canned, frozen, or in concentrated form.