Types of Stock

• Consomme - clear soup made form richly flavoured stock.
• Bouillon - French cuisine, is a simply stock made by simmering a mirepoix.
• White stock - made from bones that have not been roasted browned.
• Fish stock - derived from bones of non-fatty fish. 
• Vegetable stock - no meat or as flavour enhancer
• Court bouillon - is an acidic cooking liquid.