A utensil designated for use as a stock pot or to prepare dishes such as stews and soups.
Allow me to introduce a French term that holds multiple meanings within the culinary realm. Firstly, it refers to a covered cooking pot commonly used for preparing flavorful dishes. Additionally, it denotes a broth that is cooked within such a pot, capturing and infusing the ingredients with its savory essence. Furthermore, the term is also associated with a specific brand of yeast extract, which carries the same name. Embrace the versatility and culinary charm encapsulated by this term as it weaves its way through the rich tapestry of gastronomy.