What is the term for stock made by re-simmering bones that have already been used to make stock once?

• A. Remoullage
• B. Re-stock
• C. Reduction
• D. Simmering stock

Answer: (A)

Remouillage is the second stock made from bones that have already been used to make stock once. After the initial simmer, the bones have released much of their flavor and gelatin, so a second simmer with fresh water yields a lighter stock with less body and intensity. This milder extract is useful as a neutral base or when you want to stretch bones without overpowering a dish. Re-stock isn’t a standard culinary term for this, reduction is the process of concentrating liquid by evaporation, and simmering stock refers to the first cooking of the stock, not a second extraction from used bones.