A concentrated fish or meat stock used in cooking, made by simmering bones and aromatic ingredients.
From French 'fumet' (literally 'smoke' or 'aroma'), derived from Latin 'fumus', referring to the aromatic essence that rises like smoke during cooking.
Professional chefs still use the term 'fumet' when making concentrated broths—it's a reminder that the metaphorical 'smoke' of flavor essence was so important in classical French cuisine it got its own word.
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