Though I'm fairly new to the professional kitchen world, I have been cooking for a long time and I have a culinary education as well. My chef asked me to make a fennel stock, which I did, but after 20 minutes when he found it lightly simmering, he quickly turned the burner off and said something to the effect of "what did they teach you at that school? You NEVER simmer stock, it should steep." I was very confused. Usually I take constructive criticism very well, as I recognize that I'm young and have a lot to learn yet, but this one left me stumped... After some time when things had cooled down a bit, I asked him for clarification about how long he wanted to "steep" the stock, but he only said "I like to let my stock steep for a long time."
So my question to all the chefs out there is this: Is steeping really a thing? I googled it and came up with no answers. Every chef I've ever worked under has simmered stock, every recipe I've ever read or followed says to simmer the stock, and every time I've made stock, I've simmered it and it has been satisfactory to the chef's (and my) liking.