[koo
r-bool-yon, -yawn, kawr-, kohr-; Fr. koor-boo-yawn] 
[koor-bool-yonz, -yawns, kawr-, kohr-; Fr. koor-boo-yawn] . French Cookery. | 1. | a vegetable broth or fish stock with herbs, used for poaching fish. |
| 2. | a rich soup containing wine. |
| court bouillon (kŏŏr, kôr, kōr) n. A poaching liquid for fish whose ingredients usually include water, vinegar or wine, diced vegetables, and seasonings. [French : court, short + bouillon, broth.] |