In a broader sense, the water in which rice, lentils, beans and potatoes have been boiled may be called stock.

Again, the water in which macaroni, vermicelli, sparghetti, and all kinds of Italian paste has been boiled, may be called stock.

The use of liquors of this kind must be left to the common sense of the cook, as, of course, it would only be obtainable when these materials are required for use.
BROWN AND WHITE THICKENING, OR ROUX .-- It is of great importance for vegetarians always to have on hand a fairly good stock of white and brown roux, as it is a great saving both of time and money.

As roux will keep good for weeks, and even months, there is no fear of waste in making a quantity at a time.

Take a pound of flour, with a spoonful or two over; see that it is thoroughly dry, and then sift it.