Cookbook:Court-bouillon

A court-bouillon is an aromatic liquid in which eggs, fish, or vegetables may be cooked.

Characteristics
The typical components of a court-bouillon include water, acidified with citrus, wine, or vinegar, and flavored with spices and aromatic vegetables. Celery, onion, carrots, and a bouquet garni are common; leeks, garlic, chiles, pepper, and scallions are also options. The mixture is simmered for no more than a half hour, which makes it more delicate and mild than something like a stock.

Selection and storage
Tailor the specific components of your court-bouillon to the flavor profile of your recipe. The court-bouillon can be made in advance and refrigerated, but it shouldn't be reused too many times.

Use
A court-bouillon, with its delicate flavor, is primarily used to gently cook (i.e. poach) mild-tasting foods like fish.