glace means: French stock is a reduced stock that’s used to flavor sauces, enrich soups, and stews. The best meat preparations use veal glace. It can withstand the lengthy reduction. Although fish and shellfish glaces can be used, their flavors may become bitter and unpleasant if they are reduced too much. (in Cooking Dictionary)
What else does glace mean?
Stock used to flavor sauces, enhance soups, and stews. (in Cooking Dictionary)