Bones

Bones are the major ingredient of stocks (except water, of course). Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and, occasionally, lamb, pork, ham, and game. (Vegetable stocks, an exception, draw their flavor entirely from vegetables.)

• Chicken stock, of course, is made from chicken bones.
• White stock is made from beef or veal bones, or a combination of the two. Chicken bones or even pork bones are sometimes added in small quantity.
• Brown stock is made from beef or veal bones that have been browned in an oven.
• Fish stock is made from fish bones and trimmings left over after filleting. Bones from lean white fish give the best stock. Fat fish are not normally used. The term fumet is often used for a flavorful fish stock, especially one made with wine.
• Lamb, game, turkey, and other stocks have specialized uses.