Definition of Stock - In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. Most soups begin with a stock of some kind, and many sauces are based on a reduction.

The basics... A fresh, rich stock will add depth and flavor to any recipe that calls for broth, stock or bouillon. While a good stock takes simmering time it really does not require a lot of your work time. Stocks come in various forms the most common being, vegetable, chicken, meat (beef, veal, poultry) and fish.