Stock -

As a culinary term, the word "stock" signifies a strong soup or broth which serves as the foundation of most soups, sauces, etc., in all professional and many home kitchens. It is made variously of meats, vegetables and other appropriate items. Lean meats only should be used and a fair proportion of bones is essential, as these supply the gelatinous ingredient which acts as a natural thickening. The trimmings of roast and baked meats are especially desirable additions to the stock-pot because of the rich, meaty flavor they possess.

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