Stock is a flavorful liquid made by simmering bones along with
aromatic vegetables like carrots, celery, and onions, plus seasonings
and spices like black pepper and fresh herbs.
The main ingredient is bones and the goal of simmering them is to
extract the collagen, which is a protein found in connective
tissue and cartilage. Simmering breaks them down into gelatin
Gelatin is a key characteristic of a good stock and you’ll know it by
the fact that it will jell when cooled. Foundation stocks are all
gelatin-rich and will add richness and body to all your sauces and
soups that are made from it.
Stock can also be used as broth!