Stocks 101

2. A reduction of brown stock
3. A liquid concentrated by cooking it to evaporate part of the water
7. Allowing circulation or escape of a liquid, be setting a hot stock on blocks in a cold-water bath
9. A liquid concentrated by cooking it to evaporate part of the water
10. A stock made from bones that were already used to make a stock
12. A stock reduced until it coats the back of a spoon
13. A combination of fresh herbs tied together, used for flavoring

1. A reduction of chicken stock
4. A mixture of herbs and spices tied in a cheesecloth bag
5. A flavorful liquid obtained from the simmering of meats and/or vegetables
6. A clear, thin liquid flavored with soluble substances extracted from meat, poultry, or fish, their bones, and vegetables, and seasonings
8. A reduction of fish stock
11. A mixture of rough-cut or diced vegetables, herbs, and spices, used for flavoring