A stock, bouillon or broth is a component in which flavours, aromas and nutrients are infused into water by steeping vegetables, fish, meat or poultry in it. Stocks, bouillon and broths are extracts that are used as a basic ingredient for soups, sauces, ragouts and salpicons. They are prepared in a variety of ways and can be used for a variety of purposes.
It is unfortunate that, due to lack of time, many restaurants no longer make their own stocks, broths and bouillons, as these truly reflect the soul of a kitchen and are a basic ingredient for many dishes. Aside from that, as every ´flavour region´ in the world has its own types of stock, broth or bouillon, taking a closer look at this would yield a lot of interesting information. Don't be too strict in following recipes and don't be afraid to try out new variations!