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In cooking, a clear savoury jelly made from any kind of stock is called an aspic. It's usually moulded to form an attractive shape, as with dessert jelly, sometimes as part of a terrine, or used to coat pieces of cooked (frequently poached) meat which are usually decorated with dainty strips and other bits of vegetables, or chopped to give a glistening, golden garnish to a dish.

Meats and sometimes vegetables or eggs coated in aspic, a French specialty enthusiastically adopted by the English, are referred to as chaudfroid, or sometimes chaud-froid, pronounced sho-frwah. The aspic can be used with a sauce such as bechamel in these dishes.

The link below shows some charming prints of chaudfroid dishes and other presentations using aspic.

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Q: A type of clear savory jelly made from fish stock?
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