I reduce my stock to demi glace and put .5 pint jars in the freezer to save space. Problem was I had to really had to think ahead to be sure to defrost it and sometimes I only needed a cup and not a full quart. Poaching is a moist heat method of cooking by submerging food in some kind of liquid and heating at a low temperature. This is not the powdered stuff you buy at the supermarket but the real thing. To manage your stock successfully, you need to find a balance between the costs and benefits of holding stock. Size is important when it comes to stocks or soups. Some ingredients increase the body of the stock, while others help to clarify it. Depending on the desired outcome, any stock can be white or brown. 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