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.
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.
PÉPIN ADDITIONAL ENTRIES + FLAVOUR THESAURUS COMPLETION