Glaces

There are as many different types of glaces, or glazes, as there are stocks. Glaces are essentially fonds that have been reduced down to a syrupy consistency. As a result, they have several different uses compared to an ordinary stock. The reduction results in a concentrated flavor and color so they can be used to add flavor or color to a sauce or stock. They can also be brushed onto a finished piece in order to give it a lustrous appearance, or they can be made directly into a sauce through the addition of butter or cream (see the Reduction entry in the Les Sauces section).