What is the name of the aromatic vegetable broth?

The term "Court Bouillon" refers to a flavorful, aromatic vegetable broth that is often used for poaching fish or vegetables. It is typically made by simmering water with various ingredients such as vegetables, herbs, and spices. The result is a light, fragrant broth that can enhance the flavor of the ingredients being cooked. Court Bouillon is distinct in that it does not require long cooking times, allowing it to retain the bright flavors of its components.

Other choices refer to different types of culinary preparations. "Fumet" is a concentrated fish stock that is rich in flavor, usually made from fish bones and aromatic vegetables. "Glace" is a term used for a reduced stock that has been thickened into a syrupy consistency, often used for sauces. "Bouillon" is a generic term for broth, which can be made from meat, fish, or vegetables but is typically richer and more robust than Court Bouillon. These distinctions highlight the unique role that Court Bouillon plays in culinary practices, particularly in relation to its aromatic qualities and lightness.