Definition
Flavored
broth, lean or fat used to make a sauce or soup to lighten a
cream or velouté.
It
is also used as a liquid or liquid to deglace
Clear
or White Stock
It's
called a light or white stock or broth , whether the ingredients
contained in it are made directly into a cooking liquid is
usually water.
It
is prepared with white meat or poultry, veal bones, poultry
carcasses (bones and meat), sweated vegetables, herbs and
spices, which were still wet and a cooking process.
To
the liquid resulting from cooking this is what is called white
or clear stock .
