Culinary preparation, fat or lean, used to make sauces and broth for thickening, flavoring and glazing.
In grafting, the rooted plant (rootstock) onto which the scion is grafted. Any subsequent regrowth from the stock must be trimmed off as soon as it appears, otherwise it will rob food and water from the more desirable scion.
A permanent culture from which transfers may be made.
The original individual, race, or tribe from which others have descended.
A broth derived from boiling meat, poultry, or fish together with vegetables, seasonings, and liquids. This broth serves as the foundation for soups and sauces. Brown stock is produced using beef and other meats that are browned at the beginning of the process, while white stock is made from veal and chicken. Fish stock, on the other hand, is prepared from fish and is commonly augmented with wine.
In the realm of culinary enchantment, we find a sublime elixir known as stock—a liquid born from the gentle union of meat, bones, or vegetables, harmoniously simmered with fragrant herbs and carefully curated seasonings, all submerged in water for an extended period of time. This alchemical process unfolds over several hours, bestowing upon us a liquid of immense culinary prowess. Stock serves as the foundational building block for a multitude of culinary creations, including soups, sauces, stews, and countless other delectable dishes. When compared to the mere utilization of plain water, the addition of stock elevates flavors to unprecedented heights, transforming a humble meal into a symphony of taste. Although stock itself imparts no significant nutritional value beyond a modest dose of minerals, its transformative power remains unparalleled in the culinary realm, imbuing dishes with an unrivaled depth and complexity.