White stock is:

White stock is:

• A. Dark, amber stock made by browning bones
• B. Clear, pale stock made by simmering poultry, beef, or fish bones
• C. Vegetable broth only
• D. A thick sauce base

Answer: (B)

White stock is a clear, pale liquid made by gently simmering bones (poultry, beef, or fish) with water and aromatics without browning the bones. Not browning keeps the color light and yields a neutral-flavored base that’s ideal for light sauces and delicate soups. It extracts collagen to give body but remains lighter in color than brown stock, which comes from roasted bones. This stock is intended as a base, not a thick sauce on its own, and it differs from vegetable broth (which centers on vegetables) and from a thick sauce base (which would be thickened by roux or other means).

White stock is a clear, pale liquid made by gently simmering bones (poultry, beef, or fish) with water and aromatics without browning the bones. Not browning keeps the color light and yields a neutral-flavored base that’s ideal for light sauces and delicate soups. It extracts collagen to give body but remains lighter in color than brown stock, which comes from roasted bones. This stock is intended as a base, not a thick sauce on its own, and it differs from vegetable broth (which centers on vegetables) and from a thick sauce base (which would be thickened by roux or other means).