White stock is a clear, flavorful liquid made by simmering bones, typically from chicken or veal, along with vegetables like onions, carrots, and celery. The cooking process usually lasts several hours, allowing the flavors and nutrients to be extracted from the bones without browning them, which keeps the stock light in color. This type of stock serves as a base for many soups, sauces, and risottos. It is a fundamental component in classical cooking, providing depth and richness to dishes while maintaining a delicate flavor profile that complements other ingredients.