The following liquids are frequently used to form the basis for a range of sauces:
(d) butter (clarified);
(e) stocks such as fish, meat, poultry, game and vegetables.
With the various roux these liquids may be used as follows:
(a) first stage roux — use milk;
(b) second stage roux — use a white stock of fish, meat or poultry;
(c) third stage roux — use a brown stock of meat, poultry or game.