Polly Esther > wrote:

> I made Moose's stock this morning. A grand production. No cholesterol.
> No unknown/unwanted additives. Good stuff. Made me wonder if it would
> make a nice gravy with the addition of browned flour - either from a
> dry skillet or oven.

You can use the vegetable stock as the liquid ingredient in a gravy,
yes. For example, when making a mushroom gravy. But I'm not sure the
gravy is that interesting if vegetable stock is the only flavor ingredient.

We mostly use vegetable stock in:

Soups
Chiles
Cous-Cous
Risotto, Paella
Bean dishes (red beans and rice, baked beans etc.)
Pot roast dishes
Pasta in broth ("in brodo") dishes (e.g. with leeks, garbanzos, etc.)
Braising liquid for fish

There are probably a few odds and ends that I'm forgetting.

Steve