Stock making (fond de cuisine)
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Origin
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Description
Stock is the foundation of professional cooking — literally 'fond de cuisine' in French. It's the slow extraction of flavour, gelatin, and minerals from bones, aromatics, and water. A properly made stock has body (from dissolved collagen), depth (from browned bones and mirepoix), and clarity (from patient skimming). It elevates every sauce, soup, braise, and risotto it touches. The difference between a home cook's soup and a restaurant's is almost always the quality of the stock underneath.
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The Thread
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Flavour Context
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Pillars V — VII
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