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A fumet is a strong fish or meat stock. It can also be spelled 'fumette'.http://www.foodnetwork.com/recipes/emeril-lagasse/classic-fish-fumet-recipe.html
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I just did some research right now and think I have a clearer understanding of the difference between the fumet and stock. From what I can put together, the fumet de poisson (fish fumet) is just a more concentrated stock. As far as ingredients and cooking are concerned they are the same save for a few herbs thrown in at the end of a fumet. Those ingredients vary from recipe to recipe however so I apologize for the vagueness. I am in culinary school and this was an assignment from our chef instructor so when I turn in the assignment I will hopefully be able to clear up any questions that might have been, or should I say, are left unanswered.
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