French term meaning to strain through a chinois.
A mixture of diced vegetables (carrot, onion, celery) combined with bacon and a bouquet garni, usually simmered.
To add a liquid (stock, wine, water) to a culinary preparation in order to cook it or to make the sauce.
To concentrate or thicken a liquid (sauce or stock) by boiling in order to enhance the flavour.
The process of cooking or pre-cooking an ingredient on high heat for a few minutes.