What does degreasing a stock primarily help to improve?

Degreasing a stock primarily helps to improve clarity and purity. When a stock is made, fat from the ingredients can rise to the surface and create a cloudy appearance. By removing this layer of fat, the stock becomes clearer, which not only enhances its visual appeal but also allows the true flavors of the stock to come through more distinctly. A clearer stock is often perceived as more refined and is typically desired in culinary applications, especially in sauces and soups where presentation is important.

While degreasing can slightly impact flavor intensity and may contribute indirectly to nutritional content, these are not the primary benefits of the process. The storage life does benefit from degreasing as excess fat can lead to rancidity, but the main focus is on achieving a clearer and purer stock.