This fragrant poaching liquid is a classic French technique that transforms simple vegetables, fresh herbs, and white wine into something genuinely magical. The combination of lemon rounds, thyme, parsley, bay leaves, and a splash of white wine vinegar creates a broth that's bright, aromatic, and deeply savory — perfect for gently cooking fish, shellfish, or vegetables. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden rye lurking in a store-bought stock or seasoning blend. Everything comes straight from the produce aisle, the spice rack, and a decent bottle of dry white wine. The technique is straightforward: simmer, strain, and you're left with a beautifully golden, restaurant-quality liquid in about 30 minutes. It keeps well in the fridge for a few days or stashes easily in the freezer, so you can make a big batch and have it ready whenever inspiration strikes.
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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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