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LOL!!!! Could you tell that to my wife? According to her, I'm never right!!!
If it was a fish stock, then fumet would be the correct, classical term, but Nage would be a good guess too, as Cerise stated. It became a really popular term in the mid 1990's to describe just about any light broth, whether vegetable (of any kind), fish, shellfish, chicken, beef or game, used to sauce a dish with.
You would think that after 16 years of marriage I would get that concept, but sometimes I'm too stubborn for my own good!!