A flavorful liquid made by simmering bones, meat trimmings, vegetables, and aromatics in water for an extended time, used as a base for soups, stews, sauces, and braises. Unlike broth, which is usually simmered for a shorter time with meat rather than bones and can be seasoned and served on its own, stock is typically left unsalted and used as a building block, drawing collagen out of bones into a thicker, more gelatinous liquid. Classical French cuisine relies on stock for sauces like velouté and espagnole, part of Escoffier's mother sauces, and types vary by use: white stock is made from unroasted bones for a lighter flavor, brown stock from roasted bones for a deeper, more caramelized taste, with chicken, beef, and vegetable versions suited to different dishes.