A brown stock is
A. a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
B. a flavored liquid obtained by simmering browned bones and meat in water.
C. the foundational thin liquid that is used as the base of all soups and sauces.
D. a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Answer: B
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