I didn't want to hi-jack the other "stock" thread, but some comments prompted me to start a new thread. I'm getting a LOT of entirely conflicting advice/suggestions from all the articles, posts, and books. My guess is techniques have evolved, and in some cases it has evolved in different directions depending who you ask. 1) Veal Stock (or Veal+Beef Stock) Should stock have meat? Some say stock is bones only. Some say if you don't put any meat in there it won't have much flavor. What is your vote: meat or no meat? 2) Jus de Veau Do you start the process over, sauteeing some aromatic vegetables and veal meat in a pot, then covering with veal stock? Then what, simmer for a while? Reduce? What kind of veal meat is used? 3) Jus de Veau lié Apparently this was used much more in the past, and the jus de veau was thickened with potato starch (at least in France). But it is my understanding that more and more chefs prefer to avoid thickeners of all kinds, and favor reduction instead to concentrate flavors while getting the desired texture. Is that correct? Do chefs nowadays use reduced Jus de veau, rather than Jus de veau lié? 4) Demi-glace Is Demi-glace simply reduced stock? Or reduced Jus de Veau? In the case where you use meat in your stock, can you make Demi-glace by just reducing the stock? 5) Making a pan sauce When making a pan sauce, do you use Jus de Veau or Demi-glace? Is the difference just the amount of reduction?