In cooking, what does the term 'remouillage' refer to?

Remouillage refers specifically to a stock that is made from previously used bones. In culinary practices, bones that have already been used to make a primary stock can be reused to create a second stock, which is lighter and less flavorful than the original. The term stems from the French words meaning "rewetting."

This process takes advantage of the residual flavors left in the bones from the first cooking. While remouillage won’t yield the same depth of flavor as the primary stock, it still contributes a useful base for soups or sauces, making it a sustainable practice in kitchen operations.

Using previously used bones helps to extract any remaining gelatin and flavors, allowing chefs to maximize the use of their ingredients, reducing waste and enhancing overall dish preparation.