Remouillage
Remouillage is a weak stock made from resimmering bones that have been used to make stock once already.
Rib ...
Remouillage (Fr.): "Re-wetting." A stock made from bones that have already been used for stock; it is weaker than a first-quality stock and is often reduced to make glaze.
remouillage: "rewetting;" a secondary stock made from bones that have already been used to made stock
rémoulade: sauce consisting of Mayonnaise, capers, Dijon mustard, anchovies, and gherkins
restaurateur: owner or operator of a restaurant ...
Remouillage Bones boiled up again with fresh water after the stock has been poured off.
Render The heating of animal or poultry fat slowly until a liquid, before being strained and cooled.
 See also: Cooking, Turkey, Nutrition, Meal, Glace
  
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