Stick -> Stock
We always have a pot of stock simmering in the kitchen... with the beef stock we make "jus" also called black gold in kitchens, because 55L reduces down to about 8-10L and is sticky, sets like jelly when cold, and has a lot of flavour to use as a sauce with meat dishes, it takes 2days to slowly reduce it. Vegetable stock is used for soups, risotto, pasta sauces, white sauces etc.