Stocks are the flavour banks for all good chefs. The intense flavours come from concentrates of the ingredients, such as vegetables, bones, meat and herbs, which are simmered and reduced for at least 24 hours. Classic sauces are nothing without a good stock and many other sauces benefit from their inclusion.They are completely indispensable to à-la-minute Cuisine, which is so lacking in flavour.Here the correct stock can work wonders.