Aspic is a savory jelly made from meat stock or broth that has been clarified and set with gelatin. It is often used to encase meats, vegetables, or seafood, creating an elegant presentation for dishes. Aspic can be served as a cold appetizer or as part of a buffet. Traditionally, aspic is made by simmering bones and meat to extract flavors, then straining the liquid and allowing it to cool until it gels. It is a classic component in French cuisine and can be flavored with herbs, spices, or even wine to enhance its taste.