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What are the different stocks sauces and soups?

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  • white stock - chicken bones.
  • brown stock - beef or veal bones.
  • fumet - fish stock.
  • court bouillon - water containing herbs and spices (used for cooking fish)
  • glace - stock reduction.
  • remouillage - second stock.
  • jus - unthickened juice from a roast.
  • vegetable stock.
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