Brown stock is a flavorful liquid made by simmering roasted bones, typically from beef or veal, along with vegetables and herbs. The roasting process gives the stock its rich color and deep flavor. Common vegetables used include onions, carrots, and celery, often referred to as mirepoix. This stock serves as a base for many dishes, including soups, sauces, and stews. It is an essential component in classical cooking, providing depth and complexity to recipes. Brown stock can be made in large batches and stored for later use, enhancing the taste of various culinary creations.