Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews vegetable stock sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used. Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock.