What is the term for a weak stock made from bones that have already been used in another preparation?

The term for a weak stock made from bones that have already been used in another preparation is known as remouillage. Remouillage is used primarily to extract any remaining flavors from these bones, which have already given up a significant portion of their character in previous cooking processes. This secondary stock is typically lighter and less potent than the original stock, making it suitable for dishes where a more subtle flavor is desired.

Bouillon refers to a clear flavorful broth made from boiling meat, fish, or vegetables, while fumet is a concentrated stock made specifically from fish or aromatic vegetables. Court bouillon is a quick vegetable stock that is often used for poaching that involves water, vinegar, and seasonings. Each of these alternatives has specific culinary uses that differ from the unique nature of remouillage, which focuses on utilizing previously cooked materials.