Integral sauces are those prepared directly from the juices that are released by meats and fish during cooking

Essences are extracts made from vegetables and used as last-minute flavorings for sauces; an essence is to a vegetable what a jus is to meat or fish

Glaces are stocks that have been slowly cooked down (reduced) to a thick syrup

Natural demi-glace, also called coulis, is thickened by reduction or continual remoistening with additional meat; no starch is used in its preparation

Classic demi-glace is a stock that has been reduced and bound with starch until it has the consistency of a very light syrup or glace

The term jus traditionally describes the light, natural liquid derived from the drippings of a roast

Any ingredients contribute to a stock's color. Vegetables such as leeks and carrots give white stock a light color. Browned bones and tomato paste provide color to dark stocks.

Flavoring vegetables such as mirepoix: herb sachets and the proper ratios of ingredients to liquid give stocks their flavor

Body develops when collagen proteins dissolve in protein - based stock

Clarity is achieved by removing impurities during stock making