What is the difference between fond de veau and demi-glace?

What is the difference between fond de veau and demi-glace?

• A. Fond de veau is a veal stock; demi-glace is a finished sauce made by combining Espagnole with brown stock and reducing.
• B. Fond de veau is a finished sauce; demi-glace is a veal stock.
• C. They are the same thing.
• D. Demi-glace is a white stock.

Answer: (C)

Fond de veau is veal stock—the liquid you get from simmering veal bones with aromatics and then straining. It’s a flavorful base used to build soups, sauces, and braises. Demi-glace is a finished, richly flavored sauce. It’s made by starting with Espagnole (a brown sauce) and combining it with brown stock, then reducing this mixture until thick, glossy, and deeply concentrated. So demi-glace isn’t a stock itself; it’s a master sauce produced by reduction. That distinction matters because the other statements mix up the roles: demi-glace is not simply a stock, and fond de veau isn’t a finished sauce.

Fond de veau is veal stock—the liquid you get from simmering veal bones with aromatics and then straining. It’s a flavorful base used to build soups, sauces, and braises.

Demi-glace is a finished, richly flavored sauce. It’s made by starting with Espagnole (a brown sauce) and combining it with brown stock, then reducing this mixture until thick, glossy, and deeply concentrated. So demi-glace isn’t a stock itself; it’s a master sauce produced by reduction.

That distinction matters because the other statements mix up the roles: demi-glace is not simply a stock, and fond de veau isn’t a finished sauce.