Vegetable Stock

Vegetable stock can be used to impart a lightness and a delicate aromatic flavor to sauces. In traditional cooking it was primarily used as a poaching liquid for fish and sometimes calves’ brains. Contemporary chefs are using it more frequently in sauce making because of its delicacy, freshness, and ease of preparation. Vegetable stock is often an excellent substitute for fish stock when good-quality fresh fish or fish bones are unavailable.

Although the terms court-bouillon