Bouillon is defined as:

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Multiple Choice

Bouillon is defined as:

Explanation:
Bouillon is the flavorful liquid produced by simmering meat, bones, vegetables, and aromatics in water. This liquid becomes a stock or broth you use as the base for soups and sauces. Jus refers to the natural juices released from meat and usually served as a sauce; glace is a highly reduced, syrupy stock; remouillage is a second stock made from bones that have already released their first flavors. Because bouillon is the general term for this base liquid, it is defined as a stock/broth.

Bouillon is the flavorful liquid produced by simmering meat, bones, vegetables, and aromatics in water. This liquid becomes a stock or broth you use as the base for soups and sauces. Jus refers to the natural juices released from meat and usually served as a sauce; glace is a highly reduced, syrupy stock; remouillage is a second stock made from bones that have already released their first flavors. Because bouillon is the general term for this base liquid, it is defined as a stock/broth.

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