Stock, bouillon or meat glace?

meat glace, is bones with allot of marrow ,roasted brown, then creating stock out of that and reducing it down to almost nothing. intense flavors. it will gel because of the marrow creating your glaze. concentrated stock, is stock that is reduce by 1/2 or 3/4. for intense flavors. sauce is created from either a glace,or stock but glace is to finish upscale dishes such as beef tenderloin. stock are used in creating sauces for like pasta dishes or chicken piccata. i hope this helps.

Meat Stock back to Glossary Index

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time. Meat scraps and vegetables are placed in a pot, covered with water, and simmered, partially covered, for at least 2 hours. If bones are being used to make the stock, the ingredients should simmer up to 12 hours. Excess fat is skimmed from the surface periodically during the cooking process. When the cooking is complete, the stock is strained to remove the meat, bones, and vegetables. Meat stock is used in making gravies, aspics, soups, and sauces.

Bouillon is a clear soup stock made from poultry, meat, fish, or vegetables. It is the basis of many dishes, and can also be used on its own for mild, delicate soups. Making bouillon at home can be time consuming, although some cooks think it is worth it. Otherwise, ready-made bouillon can be purchased in most grocery stores in a variety of forms. The word comes from the Latin bulla, which means “bubble,” a reference to the long simmering involved in good bouillon.

glaze

n. A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock

I think (but I might be wrong) that stock is when you boil the bones in water. Bouillon is the french word for stock for me, so I don't know of a special meaning in english. meat glace is when, after cooking your meat in a pan and taking the meat out, you throw in a glass of water. It makes a mixture with the excess fat of the meat.

As I said before, it's top of my head ideas here, doesn't mean I'm right.

A stock is water that has had meat or fish cooking in it to flavour it. eg boiled chicken with the chicken out is chicken stock - boiled fish /shellfish with them taken out after cooking is in is fish stock.

Boulion is usually a very salty very concentrated usually solid often brown flavouring (from knorr or Maggi eg)

Meat glace or demi glace' varies but I used to do it thus -get a meat flavour kind of smooth gravy with red wine, then slowly reduced until thick for steaks meat etc