
This aromatic poaching liquid is a French kitchen staple, built from a handful of fresh vegetables, herbs, and a splash of white wine that together create something genuinely beautiful. As it simmers, the carrots, celery, onion, and lemon rounds slowly release their flavors into the broth, turning it fragrant, lightly golden, and complex in a way that feels far more impressive than the effort involved. For anyone navigating parabens in their diet, this recipe is a natural fit — every ingredient is a whole, unprocessed food with no preservatives, synthetic additives, or packaged shortcuts to worry about. Store-bought broths and poaching liquids can be a minefield of hidden additives, so making your own from scratch puts you completely in control. The finished court bouillon is perfect for gently poaching fish, shellfish, or vegetables, lending them a subtle depth that plain water simply cannot match. It also stores well, so you can make a batch ahead and keep it in the fridge or freezer for whenever you need it.
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Combine the water, white wine, and white wine vinegar in a large saucepan or Dutch oven.
Add the carrots, celery, onion, lemon slices, parsley sprigs, thyme sprigs, bay leaves, black peppercorns, fennel seeds (if using), and kosher salt.
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