Which term describes a stock reduced until it lightly coats the back of a spoon and is used to finish sauces?

• A. Glace
• B. Fumet
• C. Herbs
• D. Jus Lie

Answer: (A)

A glaze is created by reducing stock until it becomes a thick, syrupy liquid that coats the back of a spoon. This concentrated liquid is called glace, and it’s used to finish sauces because it adds intense flavor as well as a glossy, velvety texture. The term glace specifically describes this reduction to a glaze, which is perfect for finishing sauces to give them richness and a sheen.

Fumet is simply a lighter stock infused with aromatics, not reduced to glaze. Herbs are flavoring ingredients, not a finishing reduction. Jus li é, or jus lie, refers to a thickened jus (a sauce finished with a thickener), which is a different technique from creating a glaze.