Answer:
If you've ever used water as a base for your soups and added a bouillon base to flavor it, that is technically a stock. Sauces are the decadent derivatives of a stock base. ... Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water.
Explanation:
yan lang po sana makatulung
