Bouillon is defined as:

Bouillon is defined as:

• A. Jus
• B. Bouillon
• C. Glace
• D. Remouillage

Answer: (B)

Bouillon is the flavorful liquid produced by simmering meat, bones, vegetables, and aromatics in water. This liquid becomes a stock or broth you use as the base for soups and sauces. Jus refers to the natural juices released from meat and usually served as a sauce; glace is a highly reduced, syrupy stock; remouillage is a second stock made from bones that have already released their first flavors. Because bouillon is the general term for this base liquid, it is defined as a stock/broth.

Bouillon is the flavorful liquid produced by simmering meat, bones, vegetables, and aromatics in water. This liquid becomes a stock or broth you use as the base for soups and sauces. Jus refers to the natural juices released from meat and usually served as a sauce; glace is a highly reduced, syrupy stock; remouillage is a second stock made from bones that have already released their first flavors. Because bouillon is the general term for this base liquid, it is defined as a stock/broth.