Bouillon

Stock—made from fish, meat, bones, or vegetables—that has been strained to make a clear liquid. A bouillon based on bones and meat is also known as a glace. A bouillon that has been clarified—for example, by using egg white—is called a consommé. The term “stock” is also used with regard to a bouillon that has been reduced and that often is seasoned with herbs and spices. The texture of all these soup bases resembles that of water, unless a sufficient quantity of gelatin has been released to thicken them somewhat.