2½tablespoonsarrowroot, potato starch, or cornstarch dissolved in 2½tablespoons cold water
⅛teaspoon freshly ground pepper
In a medium-size saucepan, bring the stock and meat glaze (if using) to a boil over medium-high to high heat. Reduce the heat to medium.
Whisk the dissolved arrowroot into the gently boiling stock. Whisk vigorously until the sauce thickens and lightly coats a spoon, 15 to 20 seconds, and remove from the heat. Season with the salt and pepper. (This thickened stock can be made in advance. Cover the surface with plastic wrap, let cool, and refrigerate for several days or freeze for later use.)