The concoction utilized for the poaching of fish is comprised of an amalgamation of water, wine or vinegar, onions, carrots, and a variety of herbs. Interestingly, the name of this broth is a direct translation of the phrase “short broth.”
Court-bouillon is a type of stock that is commonly used in place of plain water when cooking fish that is typically bland in flavor. There are many different variations of court-bouillon, which may include ingredients such as white or red wine, vinegar, or milk to enhance the flavor.