The stock is the foundation of cooking. It is the base for all your soups and sauces. Good stock embodies all the flavor of the bones and the vegetables and herbs, but they also blend into the background. The stock should be made with a multitude of layers on top of layers of flavors.
These flavors are made from fragrant with herbs or spices. The sweetness from the stock should come from the vegetables. Spices such as thyme, parsley, garlic, rosemary, dill, and oregano are examples of spices that can liven up soup stock. The flavor of soup stock is often complex and structured with a symphony of flavors.