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MOST BOOKS on the subject of French cooking stress the importance of making your own stocks to use in soups and sauces. Stocks themselves are not difficult to make, and I encourage you to make them to learn their delicate flavors. Then try reducing them to a richer, more intense glaze (glace) to better understand their full potential. Knowing the characteristics of homemade stocks and glazes will enable you to use store-bought products successfully when homemade ones are not available (see ā€œUsing Canned Stocksā€).