Talk:Demi-glace
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It's a bit confusing to say that demiglace is made from a combination of stocks and espagnole, since sauce espagnole is itself made primarily out of those stocks.
The stocks are thickened with roux and seasoned with aromatic vegetables and (traditionally) pork and tomatoes to produce the espagnole. The espagnole is then reduced by 1/2 to 2/3, some extra stock added, and then the combination further reduced to produce the demiglace. The addition of extra stock is simply so the non-stock ingredients in the espagnole (like the pork, added vegetables, and the roux) don't become overpowering from the reduction.
See "Sauces" by James Peterson, or "Larouse Gastronomique," or Escoffier's "Guide Culinaire."
