Stock is a flavourful cooking liquid made by simmering bones, meat, fish, shellfish or vegetables with water and aromatics, then straining the liquid. It is a foundation for soups, sauces, braises and other preparations. In French classical cuisine, stock is commonly referred to as fond.
Use suitable ingredients, start with cold water when following a classical bone-stock method, heat gradually and maintain a gentle simmer. Skim as needed and strain carefully. Avoid excessive boiling when a clear stock is desired. Salt is often omitted or kept very low because the stock may be reduced later and seasoned in the finished dish.
The terms overlap in modern kitchens, but stock is often used as a cooking base and may rely on gelatin from bones for body. Broth is commonly seasoned and served as a finished liquid. Product definitions vary by culinary tradition and supplier.
Chef’s tip: Label stock with its type, production date and storage status. Cool it rapidly using an approved process and store it under the required refrigeration or frozen conditions.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
