– Stocks & Bondy –
[ Culinary Commodities ]
Stock - In the most basic terms, a stock is the strained liquid that is the result of cooking vegetable, animal, or fishbone with mirepoix and fresh herbs in water.
Broth - A liquid resulting from cooking vegetable, meat or fish with seasonings.
Consommé - A clarified meat or fish broth
Sauce - In the most basic terms, a sauce is a flavored liquid designed to accompany food in order to enhance or bring out its flavor.