Any stock made from beef, veal, chicken, fish or vegetables, simmered in water with aromatic vegetables (typically onions, carrots and celery). Because the ingredients haven't been browned (as in a brown stock), the stock is pale in color. See also sauce.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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