- masculine A cooking liquor for deep-poaching fish consisting of water, vinegar, lemon juice, white wine, a bouquet garni and seasoning for the white variety, and malt vinegar, a bouquet garni and aromatic vegetables for the brown variety. Brown court bouillon should be cooked and strained before use. Other types are available, e.g. plain court bouillon, white wine court bouillon, red wine court bouillon and salted water. Fish served cold are allowed to cool in the CB.