by 
chefjoshi
ANSWERS: 2
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the stock made up of the remaining bones left over after the first time stock is made is remouillage i.e.(stock made from already used bones) the stock may not be as flovour full as first one but it is used in place of water for the fresh stock made.
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In french remouillage means "re-moisten". After the primary stock has been created and most of the gelatin and flavours have been extracted, the liquid is tapped off. Naturally there are still remaining nutrients, flavours and gelatin remaining in the bones. So, a secondary stock is started. Generally a beef stock will simmer for 24 hours in a kettle. The remouillage, or Remi (for short), is brought up to a boil and then simmered for about 4 hours. This liquid is preferable to simply adding water to a new pot of roasted bones. It is best used chilled or topped with ice. The colder the better as it will suck out more flavour. In my experience, using a remi instead of water increases the yield by about 20% if reduced to a glace de viande. Other uses. Making a remouillage does create a reasonable broth which could be used as a base for a soup when reduced. Also, the addition of water and bringing back to the boil actually helps clean the kettle/pot.
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