Stocks and the Five Mother Sauces

Classical French cuisine is built on stocks — flavorful, nutrient-dense liquids produced by slow-simmering bones, aromatics, and water. Stock is not broth (broth is made from meat; stock from bones) and is intentionally unsalted so it can be reduced and concentrated without becoming over-salted. The components of a well-made stock: bones (for gelatin from collagen — the structural protein that converts to gelatin during long, gentle simmering below 180°F, producing the body and mouthfeel that distinguishes stock from flavored water); the mirepoix (2 parts onion, 1 part carrot, 1 part celery by weight — the aromatic base); and a bouquet garni (parsley stems, thyme, bay leaf, and peppercorns tied in cheesecloth or leek greens). White stocks (chicken stock, veal white stock, fish fumet) use raw or blanched (but not browned) bones to produce a pale, clean-flavored liquid. Brown stocks (veal demi-glace, fond brun) roast bones and vegetables at 400–450°F until deeply browned before simmering — the Maillard reaction creates the rich, complex color and flavor that white stocks lack. Fish fumet simmers for only 20–30 minutes; chicken stock 3–4 hours; veal and beef stock 6–8 hours for full gelatin extraction. A finished stock should gel firmly when chilled — this gelatin concentration determines its value as a sauce base.