Oh Fellow Chowhounds your sage advice I do seek,
I had a hankering for a rich sauce that I ate with sweetbreads at a snooty french resturant. I thought that I would be able to imitate the rich sauce by basically roasting beef marrow bones, (with a shmear of tomato paste) some meat, veggies, fresh thyme, chicken, putting it in a big stock pot with cold water (no salt) and simmering it for about 10 hours, I let it cool overnight and then strained it and put it in the fridge for a few hours, I skimmed the hardend fat, strained it again and brought it to a boil, then I let it reduce a lot, a fifth of its volume I put it into a container in the fridge, and now its like a jello. Do I have demi glace? or just a reduced stock.