The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called

Name: The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called
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Question

Quizplus · Accepted Answer

Stock is the correct term for the foundational thin liquid in many soups, made by simmering meat, poultry, seafood, their bones, or vegetables, and then straining the liquid.

The Foundational Thin Liquid of Many Soups, Produced When Meat