Basic stocks are usually named for the primary meat type. A distinction is usually made between
fond blanc, or white stock, made by using raw bones and mirepoix, and
fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in
tomato paste before roasting. Chicken is most commonly used for
fond blanc, while beef or veal are most commonly used in
fond brun. Other regional varieties include: •
Dashi is a family of stocks in
Japanese cooking, typically made by briefly simmering a variety of
kelp called
kombu in nearly boiling water, often with other ingredients such as
katsuobushi or
shiitake. •
Myeolchi yuksu is a stock in
Korean cooking made by briefly cooking dried anchovies with kelp in nearly boiling water. •
Glace de viande is stock, usually made from veal, that is highly concentrated by reduction. •
Ham stock, common in
Cajun cooking, is made from
ham hocks. •
Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. •
Prawn stock is made from boiling
prawn shells. It is used in
Southeast Asian dishes such as
laksa. •
Remouillage is a second stock made from the same set of bones. •
Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses. ==Stock versus broth==