How to Make Court Bouillon

Ingredients

• 4 leeks (white and green parts only), split lengthwise, washed well, and cut crosswise into 1/2-inch pieces
• 4 large carrots, peeled and cut into 1/2-inch-thick rounds
• 3 cups coarsely chopped onions
• 2 medium fennel bulbs, trimmed and coarsely chopped
• 4 quarts water
• 2 cups dry white wine, such as Sauvignon Blanc
• 1 cup white wine vinegar
• 2 lemons, halved