Why must stock be degreased before use after it has been stored?

Degreasing stock is essential primarily to clarify and remove some fat. When stock is stored, fat can solidify on the surface, creating a greasy layer. This fat can negatively impact the texture and mouthfeel of the final dish, making it overly rich or greasy. By removing this fat, the stock becomes lighter and more appealing, allowing for a cleaner flavor profile.

Clarifying the stock also improves the overall appearance of any broth or sauce made from it, resulting in a more polished presentation. Additionally, excess fat can cause the stock to cloud, so removing it helps to enhance both clarity and flavor. This process ensures that the stock contributes positively to the dish rather than overwhelming it with unwanted richness.

The other options, while they may touch on aspects of stock use and preparation, do not specifically address the critical need to degrease for quality and presentation.