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• Stocks are flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. It is also a clear, thin watery flavored soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings 
• • fonds de cuisine -foundation of cooking. 
• Brown stock (Fond Brun) is made from 

  beef or veal bones that have been 

  browned in an oven 
• Fish stock (Fume de Poisson) is made from 

  fish bones and trimmings 

  left over after filleting 
• Vegetables stock (Fond Maigre) is made from 

  vegetables’ cut. 
• Chicken stock is made from the 

  chicken bones 
• White stock (Fond Blanc) is made from 

  beef or veal bones 
• Acid products helps to dissolve connective tissues, and extract flavor and body from bones. 
• Bones is the most flavorful ingredients of stocks. It comes from the bones of beef, veal, chicken, fish, and pork. The types of bones used is the way to determine the classification of stock, except vegetable stock 
• Bouquet garni is the collection of fresh herbs and aromatic ingredients tied in a bundle with string so it can be easily removed from the stock. 
• Flavorings or sometimes called seasonings are the process of adding herbs or spices to food to enhance the flavor 
• Mirepoix is the French term for the combination of chopped onions, carrots, and celery. It is used to flavor the stocks 
• Scraps and left-over may be used in stocks if they are clear, wholesome, and appropriate to the stock being made 
• Follow the correct procedure – It is necessary to cool and store stock and make sure that it is flavorful and nutritious 
• Follow the cooking time – There are specific cooking time for different classification of stocks. The cooking time will vary according to several factors such as quality of ingredients, volume of liquid and cooking temperature. Here are the recommended cooking time for each classification of stocks 
• Fish Stock – 45 minutes to 1 hour 
• White beef stock - 8 to 10 hours 
• White and brown Veal Game stock – 6 to 8 hours 
• White poultry and Game Bird Stocks – 3 to 4 hours 
• Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients and the size of vegetables cut 
• The stock ingredients are boiled starting with cold water - In this condition, it promotes the extraction of protein which may be sealed in by hot water 
• Stocks are simmered gently – It is the production of small bubbles at the bottom but not breaking at the surface. The stocks will be cloudy if it is already boiled 
• Salt is not usually added to a stock – The addition of salt to stock causes it to become too salty, meanwhile most stocks are preserved to make soup and sauces 
• Meat is added to the stock – The meat or bones must put first before the vegetables and other ingredients added. The reason is to remove the scum or the impurities of the meat that rises to the surface before other ingredients are added