Instructions: Types of stock:
Light stocks include veal, chicken and fish stock. Brown stocks are those in which the bones and flavor building vegetables are browned before being submerged in the cooking liquid.

Handling of stock:
Cool stocks rapidly and transfer to the refrigerator.

To cool rapidly, place stock pot in sink and surround with cold water, stirring stock occasionally.

If not used within a day or two, bring stock back to simmer and then cool and refrigerate again.

Fish stock should be used the same.

Clarifying stocks:
The simplest way to create a crystal clear stock is to break add two or three egg whites to the stock, gradually heat the mixture (stirring occasionally to prevent egg from settling to the bottom of the stock pot and scorching) until a raft of solids forms on the surface. The stock may then be strained to remove the coagulated egg-bearing solids.

Earlier bouquet garni and mirpoix were identified as the classic flavor builders for stocks and broths. These are simply collections of vegetables, herbs and spices. The garni is frequently a bound collection of these but, inasmuch as stocks and broths are strained the collection can be allowed to float free in the liquid.

Here is a standard bouquet garni:
1 carrot
1/2 onion
1 stick celery
5 to 6 parsley sprigs
1/2 bay leaf
2 cloves
4 to 5 peppercorns

The mirpoix is a combination of rough-cut vegetables and herbs. When used in the making of brown or dark stock, the items are browned after the bones.

Here is the composition of a standard mirpoix:

1 carrot
1 tomato
1 onion
1 leek
1 stick celery
5 to 6 parsley sprigs
1/2 bay leaf
1 to 2 cloves
1/2 clove garlic, peeled
pinch rosemary
pinch thyme
5 to 6 peppercorns, crushed and there you have the basics of Stocks and Broths. To go with that dissertation here are recipes for basic stocks:

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