What type of stock is made by simmering poultry bones?

The type of stock made by simmering poultry bones is known as white stock. This type of stock is typically prepared by using raw bones, which are then simmered with aromatic vegetables such as onions, carrots, and celery, often referred to as mirepoix. The process involves cooking at a low temperature to extract flavor without coloring the liquid, resulting in a clear, light-colored stock that forms the base for various soups, sauces, and other dishes.

White stock is particularly versatile and provides a subtle flavor that complements the ingredients in the final dishes it is used in. It is distinguished from other types of stocks, such as fumet, which includes a stronger flavor profile often derived from fish and aromatic herbs, or court bouillon, which is a quick-cooked broth typically made from water, vegetables, and acidic components like vinegar or wine, primarily utilized for poaching. Bouillon refers to both a prepared soup made from a stock and the concentrated, often cube form of broth, which is different from the traditional stock-making process.

In summary, white stock is specifically associated with poultry bones, capturing their essence while maintaining a light color and flavor, making it the correct answer for this question.