What serves as the base for soups and gravies?

• A. Bouillon
• B. Cream
• C. Stocks
• D. Broth

Answer: (C)

Stock provides the base for soups and gravies because it’s made by simmering bones (often with meat and vegetables) to extract collagen and other flavorful compounds. The collagen turns into gelatin, which thickens as the liquid reduces, giving soups a rich body and gravies the smooth, clingy texture they need. This sturdy foundation also gives you a versatile, neutral-flavored liquid you can season further or reduce into sauces. Bouillon is a quick-flavoring liquid or cube and doesn’t provide the same body. Cream adds richness but not the structural body stock supplies. Broth is a lighter finished liquid from simmered meat or vegetables and lacks the gelatin content that gives gravies their thickness.