/koor"bool yon", -yawn", kawr"-, kohr"-/ ; Fr. /koohrdd booh yawonn"/ , n. , pl. courts-bouillons /koor"bool yonz", -yawns", kawr"-, kohr"-/ ; Fr. /koohrdd booh yawonn"/ . French Cookery.
1. a vegetable broth or fish stock with herbs, used for poaching fish.
2. a rich soup containing wine.
[ 1715-25; ]