Meat extract is made by straining the remouillage or brown stock into a heavy stock pot.  It is important the pot is thick enough to distribute the heat evenly of the stock will scorch during the process.  The stock is then allowed to simmer at a low heat until it begins to take on a syrupy texture.  The stock is then transferred to a smaller thick bottom sauce pan where it should continue to reduce on a low heat until it will coat a spoon.

Glace de viande is used as a fortifier to improve the flavor of sauces or to coat or glaze certain meats or vegetables during the cooking process.

Fish or game extract can be obtained in the same manner from game stock or fish fumet