Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. The classic stock flavorings are beef, chicken, fish, and vegetable/mushroom/miso, and each type finds itself at various stages of use on today’s menus.