Learn how to easily make your own stock, the difference between light and dark stock, and the best method for storing your stock once you have it made.
If you are looking for a chinois, here is a good set. The pestle isn't necessary for stock, but comes in handy for fruit purees or gazpacho. This is a relatively inexpensive set, as commercial ones usually run over $100.
If you do want cheesecloth, I am firmly in the unbleached camp. Not only do I just not want the extra chemical process, but the unbleached always seems to have smaller holes, so I need less of it to filter out the "gunk".
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