A remoulage is not a full on stock, and I would not advise using one as a substitute for a stock. As stated above the remoulage is made from the bones that had been the base of a stock. When you make a stock you've got your bones, veg/herb aromatics, and water. At some point the aromatics give up all their flavour to the water and they become little more than pulp and fibre. The bones will also give up most of their flavour, but sooner or latter the water (now stock) will be concerntrate to the point that no appreciable flavour will be added. The bones, however still have something to offer. Once they've been decanted out you can simmer them down in fresh water for several hour to extract any remaining gelatine. This liquid is the remoulage. It won't have much flavour, or colour but it will have body. The remoulage becomes a great base for you next batch of stock as it can still absorb flavour but already has a good texture.
All of that said I can't say if a compound stock is one that uses a remoulage base. I've not heard the term before.
-Al  |