Stocks: Fond Blanc vs Fond Brun
I
Origin
Pépin's stock documentation distinguishes clearly between the two fundamental stock families — white (fond blanc) and brown (fond brun) — and the technique decisions that determine which is produced. The distinction is not merely colour but flavour character: white stocks are clean, neutral, and gelatinous; brown stocks are rich, complex, and deeply Maillard-flavoured.
II
Description
Two stock families requiring different bone preparation techniques: fond blanc (white stock) from blanched or raw bones with vegetables — clean, neutral flavour; fond brun (brown stock) from roasted bones and caramelised vegetables — rich, complex, Maillard-deepened flavour.
III
The Thread
—Japanese dashi (the most refined white stock — extreme clarity and delicacy), Chinese master stock (long-maintained brown stock — different aromatics, same depth principle), Thai nam stock (chicken or
IV
Flavour Context
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Pillars V — VII
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