VELOUTE

veloute

(noun) white sauce made with stock instead of milk

Source: WordNet® 3.1

Ve*lou`té", n., or Sauce velouté. [F. velouté, lit., velvety.] (Cookery)

Definition: A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.

Source: Webster’s Unabridged Dictionary 1913 Edition