Don’t let the fancy French name fool you. Court bouillon, which means “short broth” in French, is simply a flavorful liquid that is used to poach fish, seafood, chicken, and often fruit.

The liquid often contains water (however almost any liquid can be used) and usually an acid (such as wine, vinegar, or citrus). Aromatics, such as herbs, zest, and spices are often used to add flavor and personalize dishes.