fumet

American  

[fyoo-mit] / ˈfyu mɪt /

Also fumette

noun

1. a stock made by simmering fish, chicken, game, etc., in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring.

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fumet ¹ British  

/ fjuːˈmɛt /

noun

1. a strong-flavoured liquor from cooking fish, meat, or game: used to flavour sauces

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fumet ² British  

/ ˈfjuːmət /

noun

1. archaic  (often plural) the dropping of a deer

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Etymology

Origin of fumet

1715–25; < French: fumes, odor of wine or meat, derivative of Middle French fumer to smoke, expose to fumes

Example Sentences

She fills the house with the aroma of fragrant shrimp-shell fumet.

From Washington Post

A verdant fish fumet for Manila clams starts with simmered fish bones.

From Seattle Times

I used it again to stir the smooth yellow aioli into the fumet, and again to taste the garlic-ridden aioli on its own.

From New York Times

But the body and balance of the fumet were so right that it became the point of the dish; the shellfish were mere pretext.

From New York Times

When the bourride arrived, I used the tablespoon to drink the shellfish fumet that a server had ladled from a copper sauté pan over a fillet of black sea bass in a soup bowl.

From New York Times