Fumets

Part of speech: noun

Definitions

1. Small clouds of aromatic steam or vapor rising from cooking food; in culinary contexts, intense concentrated broths made by simmering fish bones and aromatic vegetables; faint or slight odors emitted during the cooking process
2. Wisps of fragrant steam released from heated dishes; richly flavored fish stock used as a base in sauces and soups; delicate scent traces given off by simmering ingredients
3. Vaporous, flavorful emissions from food during preparation; a type of seafood-based broth used for enhancing flavor; subtle cooking smells that infuse a kitchen environment

Etymology: "Fumets" is the plural of "fumet," which is a noun for the aroma rising from food as it cooks, and for the concentrated fish or vegetable broth made by simmering bones and aromatics. The singular comes from French, where "fumet" meant "aroma," and it traces back to Latin "fumus," meaning "smoke." The same Latin root gives English words like "fume," so the culinary sense grew out of the idea of a rising vapor. The most surprising link is with a word meaning dung. French "fumier," meaning dung or manure, descends from Old French "femier" and ultimately from Latin "fimum," which meant dung. Both "fumet" and "fumier" are French descendants of Latin words that look and sound similar, yet one describes a savory cooking smell and the other a barnyard product. The two Latin roots were different, and that split is why one word smells of stock while the other smells of the farm.

Synonyms: broths, stocks