Court Bouillon

Court bouillon is not a stock or broth in itself but aromatic cooking liquid used exclusively for blanching or poaching delicate meats, fish, variety meats such as brains or sweetbreads, and vegetables. It rarely features in the finished dish. For flavor, court bouillon must contain a substantial amount of lemon, wine or vinegar and seasoning. The French word court, meaning short, is an allusion to the relatively short cooking time needed to prepare court bouillon before adding the ingredient to be poached.