STOCK, BROTH, GLACE, AND

JUS

Strictly speaking, stock and broth are two distinct

preparations. Stock is made by simmering bones,
connective tissue, meat scraps, and vegetables in
water. The connective tissue gives it body and a rich,
unctuous mouthfeel. Reducing a stock by gently
heating it to evaporate its water content
concentrates both its flavorful compounds and its
gelatin. Reduce it far enough, and it’ll become
viscous enough to form a coherent coating on food.
At this stage, it’s known as a glace, and it’s
exceedingly delicious. Just as Eskimos have many
words for snow, the French have different words for