White veal stock: German sauce, aurore, supreme,...
White poultry stock: chicken sauce, Périgord sauce,...
Light brown base: forest sauce, hunter sauce, morel sauce,...
Brown veal stock: Bercy, Bordeaux, Spanish, spicy,...
Bound veal stock: Noilly-prat, green pepper sauce, for veal sweetbreads,...
Game stock: game sauce, Grand...
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