Bouillon (pronounced boo-yon) is a flavorful and savory broth made by simmering meat, bones, vegetables, and herbs in water. This French term, which translates to “broth” or “stock,” is often used as a base for soups, stews, and sauces. It is known for its rich and deep flavor, as well as its ability to add depth and complexity to dishes. Bouillon can be made with various types of meat, such as beef, chicken, or fish, and can be seasoned with a variety of herbs and spices. It is a versatile ingredient that is essential in French cuisine and is also commonly used in other cuisines around the world.