Cooking Advice, Recipes And Ideas, All In One Location. Stocks. They are made from different stocks. Remouillage is a stock made from bones that have already been used. The second stock is not as strong as the first batch. It is usually reduced to make a glace. Remouillage may also replace water in the making of stock. Principles of Preparing Stocks that any stock you use is flavorful and wholesome • Follow the cooking time for stock The following are approximate cooking time for different stocks; the time will vary according to numerous factors such as ingredients quality, volume and cooking temperature. White beef stock - 8 to 10 hours White and brown A stock is a flavorful liquid made by gently simmering bones or vegetables in a liquid to extract their flavor, aroma, color, body, and nutritive value. When bones, vegetables, flavorings, and aromatic ingredients are combined in the proper ratio