Court Bouillon is best described as:

• A. Type of stock; Aromatic vegetable broth used for poaching fish or vegetables (transferring flavor from food to cooking liquid)
• B. A thickened cream sauce
• C. A grain-based broth
• D. A wine reduction

Answer: (A)

Court Bouillon is a light, flavorful poaching liquid. It serves as a delicate aromatic broth used to poach fish or vegetables, so the flavor of the liquid is transferred to the food while keeping the texture tender. It’s made like a stock: water infused with aromatics and an acid to help extract flavors and preserve color—common components include onion, carrot, celery, herbs, bay leaf, peppercorns, and an acidic element such as wine or vinegar. After poaching, the liquid can be strained and used as a light sauce or reduced for flavor, but it isn’t a thickened cream sauce, a grain-based broth, or a wine reduction.