What is the process called for removing fat that has cooled from the surface of the stock?

The process of removing fat that has cooled from the surface of the stock is known as degreasing. This technique is typically employed after preparing stocks or broths, where fats rise to the surface as the liquid cools. Degreasing helps in achieving a clearer and more refined final product, improving both the flavor and appearance of the stock. By removing excess fat, the resulting stock can be lighter and more delicate, which is often desirable in many culinary applications.

Understanding this process is important for producing high-quality stocks, as the presence of too much fat can lead to an unappealing texture and can overshadow other flavors within the dish. In contrast, other processes like filtration focus on removing solid particles, reduction involves concentrating flavors by simmering the liquid to evaporate water, and clarification is about achieving clarity in a liquid by removing impurities and turbidity, which are different from the specific action of degreasing.