Creating a good base stock for dishes is extremely important in a restaurant. It can mean the difference between a normal meal and a memorable experience. Stock or broth is prepared not only with poultry or beef, but it can be prepared with solely veggies for restaurants catering to the vegan population. The key to a good stock is in the time. It takes a few hours to simmer a great stock, but what is wonderful is that you have the opportunity to reuse ingredients in your kitchen that you may not have otherwise used. For example, when deboning a chicken, save all the bones, liver and kidney and use it for the stock later on that day. Do the same with beef if you are creating beef tips and slicing the meat off the bone in your kitchen. If you have leftover veggies and fresh herbs that are about to spoil, put them in the stock rather than let then go bad. When creating large batches of broth or stock on the range, the pot can be so large that it is incredibly difficult to lift on your own when filled to the brim with water and ingredients. That’s why it is always best to consider purchasing a stock pot that has a faucet on the bottom so that to broth can be drained from the bottom and stored in smaller containers in the freezer.