What is the liquid that results from simmering meats or vegetables referred to as?

The liquid that results from simmering meats or vegetables is referred to as bouillon. Bouillon is a flavorful broth made by simmering meat, bones, or vegetables in water, often with various herbs and spices added for depth of flavor. It's important to recognize that bouillon can be served as a clear soup or used as a base for sauces and other dishes.

In the culinary context, bouillon is distinct in its preparation and intended use. It has a lighter flavor compared to other forms of liquid cooking bases like stock, which is usually richer due to the longer cooking times and the inclusion of bones and connective tissue. While bouillon primarily refers to the liquid, stock typically encompasses a broader, more concentrated cooking element.

The terms stock and fumet are often used interchangeably in some contexts, but their specific culinary applications can differ. For example, a fumet is a type of stock that particularly emphasizes fish and has a more delicate flavor profile.

In summary, bouillon is specifically characterized as a liquid produced by simmering, making it the precise choice in this context.