A stock is a flavourful liquid made by gently simmering bones or vegetables in a liquid to extract their flavour, aroma, colour, body, and nutrients. The first stocks were simple broths that were the by-products of poached meats and fish dishes. Before the method of preparing stocks was refined, cooks often braised or roasted meats with a thick slice of ham or veal to give the sauce extra body.

Stocks are the beginning of many sauces. You can make one basic stock, divide it into two or three portions, and flavour each portion with different herbs or vegetables to make three stocks or sauces with their own identity. Because stocks are often more intensely flavoured than the foods they accompany, you must prepare them with the best available ingredients. Traditional recipes for stocks are divided into white and brown. White stocks are prepared by blanching meat and bones in water, whereas brown stocks are prepared by first browning the meats or bones in the oven, which result in a deep amber colour and a richer flavour. Brown stock can be used as the base for reduction sauces and stews. You can use white stocks in place of water in many savory recipes, or as a base for soups and sauces. The most common white stocks encountered in the kitchen are the veal stock, chicken stock, and fish stock.

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