Highlight thickening agents for stock.

1. Gelatin: Gelatin is a common thickening agent used in stocks. It is derived from animal collagen and helps to give stock a rich, velvety texture.

2. Cornstarch: Cornstarch is a versatile thickening agent that can be used in stocks to add body and thickness. It is a gluten-free option for thickening stocks.

3. Arrowroot: Arrowroot is a natural thickening agent that is derived from the roots of the arrowroot plant. It is often used in stocks as a gluten-free alternative to cornstarch.

4. Roux: Roux is a mixture of equal parts flour and fat (usually butter) that is used as a thickening agent in stocks. It adds a rich, creamy texture to the stock.

5. Beurre manié: Beurre manié is a mixture of equal parts flour and butter that is used as a thickening agent in stocks. It is added to the stock towards the end of cooking to thicken it.

- Wheat flour: A classic thickener that adds a slight nutty flavor.
- Cornstarch: A versatile thickener that creates a clear, glossy sauce.
- Arrowroot: Similar to cornstarch, but produces a more delicate texture.
- Roux: A mixture of equal parts flour and butter that is cooked together to create a thickening paste.
- Béchamel: A white sauce made from butter, flour, and milk that can be used as a thickener for stocks and soups.
- Xanthan gum: A polysaccharide thickener that creates a viscous, slimy texture.
- Guar gum: Another polysaccharide thickener that is often used in conjunction with xanthan gum to create a synergistic thickening effect.
- Agar agar: A seaweed-derived thickener that creates a firm, gel-like texture.
- Gelatin: A protein-based thickener that is derived from animal collagen and creates a soft, elastic texture.