court-bouillon

[ koo r-boo l-yon, -yawn, kawr-, kohr-; French koor-boo-yawn ]
/ ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃ /

noun, plural courts-bouil·lons [koo r-boo l-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn] /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/. French Cookery.

a vegetable broth or fish stock with herbs, used for poaching fish.
a rich soup containing wine.

Origin of court-bouillon

1715–25; < French: a preparation of salted water, white wine, herbs, and various other ingredients, in which fish, shellfish, or vegetables are cooked; literally, short broth

British Dictionary definitions for court-bouillon

court-bouillon
/ (ˈkʊətˈbuːjɒn, French kurbujɔ̃) /

noun

a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish

Word Origin for court-bouillon

from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil 1