Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. Veal and chicken base are common, as are beef, lamb and vegetable base. Stock is a flavoured liquid. ... Haute cuisine (literally high cooking in French) is a cookery style that originated in Napoleonic France under the influence of the chef Antoine Carême and was elaborated by Auguste Escoffier. ...