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court-bouillon(ˈkʊətˈbuːjɒn; French kurbujɔ̃)
(Cookery) a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish
[from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil1]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
court′-bouillon′(ˈkʊər, ˈkɔr, ˈkoʊr)
n., pl. courts-bouillons (ˈkʊər, ˈkɔr, ˈkoʊr)
an aromatic broth made usu. with water, herbs and spices, onions, carrots, and white wine, used esp. for poaching fish.
[1715–25; < French: literally, short broth]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
court-bouillon[ˌkɔːtˈbuːjɒn] n → court-bouillon m
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995