Stock

Stock is a clear, savory cooking liquid. Made by simmering bones, meat, or vegetables with aromatics to extract gelatin and flavor, it offers a clean, lightly roasted aroma and gentle body. Often made from animal bones, though vegetable versions exist. Common retail forms include boxed, canned, frozen, and concentrated pastes used to build soups, stews, risotto, sauces, and to cook grains.\n\nCooks across Europe and East Asia developed stock as a foundational kitchen preparation, with French cuisine codifying white and brown stocks and their reductions. Industrial canning and aseptic packaging spread ready-to-use stock worldwide.