Remouillage

After making a stock, save the bones and vegetables after straining.

Put these vegetables and bones in a pot and fill with cold water.

Bring to a boil and then simmer over low heat for about 2 hours.

Strain through a fine sieve. If necessary, strain through a cheesecloth.

This creates a lighter stock that can serve as a base. For example, you can use this remouillage instead of water for the next stock.