veal stock

Definition

The liquid gold of classical French cooking, made by simmering veal bones, mirepoix, and aromatics for hours until it develops deep flavor and natural gelatin. The foundation sauce that costs more in labor and ingredients than most people spend on entire meals.

Example Usage

We're making fresh veal stock for the demi-glace, so clear your schedule for the next 12 hours.

Origin

Traditional French sauce foundation, codified by Escoffier

Fun Fact

A properly made veal stock should gel solid when refrigerated due to natural collagen extraction, turning your stockpot into an edible Jell-O mold worth its weight in gold.

Source: Classical French stock and sauce terminology

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