What is another name for fish stock, which is light and delicate?

• A. Bouillon
• B. Consommé
• C. Mirepoix
• D. Fumet

Answer: (D)

Fumet is the name used for a light, delicate fish stock. It’s made by gently simmering fish bones (often with a touch of wine and aromatics) to extract a bright, clean flavor without creating a heavy body. The result is a clear, fragrant liquid that enhances sauces and soups without overpowering the fish notes. Bouillon is a general broth and isn’t specific to fish or lightness. Consommé is a clarified version of stock, prized for its extreme clarity and refined flavor, but its standout trait is clarity rather than delicacy. Mirepoix is a vegetable flavor base used to season stocks, not a stock itself. So the best fit for a light, delicate fish stock is fumet.