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court bouillon

   Also found in: Wikipedia 0.36 sec.
court bouillon  (kr, kôr, kr)
n.
A poaching liquid for fish whose ingredients usually include water, vinegar or wine, diced vegetables, and seasonings.
[French : court, short + bouillon, broth.]


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We actually ordered what the Melting Pot calls ``The Big Night Out'' for two ($86), taking the meaty option at $10 less rather than the seafood and picking the court bouillon mixture over the bourguignon, mojo and coq au vin offerings as our cooking liquid.
HOT SPOT MELTING POT TAKES THE FONDUE EXPERIENCE TO THE NEXT LEVEL by Daily News (Los Angeles, CA)
For example, a court bouillon is used for poaching mild fish to add flavor and moisture.
International maritime stews by Berkoff, Nancy / Vegetarian Journal
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