An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called fumets, but meat may also be used.
Fumet is a concentrated stock used in small quantities to add flavor to other stocks or to sauces. The term is generally used to refer to stocks in which the solid flavoring ingredients are either fish or vegetables.
The French name for a fish stock. It is usually made with bones and gillless heads of lean, salt water fish (the flat fish are the most prized), chopped onion and celery, bay leaf, thyme, peppercorns, and white wine. The entire mixture is slowly brought to a boil, skimmed and simmered gently for 20 to 30 minutes before being strained.