Which type of stock is most commonly made from fish bones?

The correct choice is Fumet, as it specifically refers to a type of stock made from fish bones and aromatic vegetables. Fumet is known for its delicate yet rich flavor profile, making it an ideal base for various seafood dishes and sauces. The process of making fumet typically involves simmering fish bones with ingredients such as onions, shallots, white wine, and sometimes herbs, resulting in a stock that enhances the taste of seafood without overpowering it.

In contrast, Glace refers to a highly concentrated stock that is reduced until it has a gel-like consistency and is made mostly from either meat or poultry bones, not fish. Bouillon is typically a clear, flavorful broth that can be made from meat, fish, or vegetables, but it is not exclusive to fish bones. Court Bouillon, on the other hand, is a flavorful liquid usually made for poaching fish or vegetables, composed of water, vinegar, and aromatics, and it is not classified as stock made from fish bones, but rather a seasoned broth intended for a specific cooking purpose.