White stocks, brown stocks, and fumets are the three basic types of stock. White stocks are made by combining all of the ingredients with a cool liquid (typically water) and simmering over gentle heat. Brown stocks are made by browning the bones and mirepoix in enough fat to produce a rich mahogany color, either by roasting in the oven or on the stovetop, before simmering. Fumets (sometimes known as essences) call for sweating or smothering the main ingredients before simmering, often with the addition of dry white wine. In this video, learn how to make a professional stock in your home kitchen.
