Which term describes a reduced stock with a jelly-like consistency?

The term that describes a reduced stock with a jelly-like consistency is "glace." Glace is typically achieved by simmering stock to concentrate the flavors and thicken it over a prolonged period, removing excess water until it reaches a gel-like state. This process intensifies the flavor, making glace a highly flavorful ingredient used in sauces and braises, lending both richness and depth to dishes.

On the other hand, remouillage refers to the process of reusing bones and other ingredients from a previous stock to create a new, weaker stock, and does not achieve the jelly-like consistency. Court bouillon is a quick stock made from boiling vegetables, herbs, and acids, which is typically used for poaching and does not result in the gel-like quality associated with a well-reduced stock. Bouillon generally refers to a clear broth or stock that is more liquid and not reduced to the point of becoming a gel. Therefore, the unique process and attributes of glace make it the correct term for a reduced stock with a jelly-like consistency.