What is glace de viande?

Glace de viande is a concentrated stock or reduction made from simmering meat, bones, and vegetables, often used in French cuisine. It is typically cooked down until it reaches a thick, syrupy consistency, intensifying the flavors. This rich glaze is used to enhance sauces, soups, and various dishes, providing a deep umami flavor. It can be made from beef, veal, or other meats, depending on the desired taste profile.