The primary ingredient in soup stock is typically water, but more critically, it is made flavorful through the addition of various ingredients like bones, meat, and vegetables. When making stock, particularly in culinary traditions, aromatic vegetables such as onions, carrots, and celery (commonly referred to as mirepoix) are often used. Bones, which can be roasted for additional flavor, release collagen when simmered, resulting in a rich texture. Stock can be used as a base for many dishes, including soups, sauces, and risottos, providing depth and complexity to the final flavor profile of meals.