What does "fricassée" refer to in cooking?

Fricassée is a culinary technique that involves cooking meat, typically poultry or veal, that is first sautéed and then simmered gently in a sauce, often a combination of broth and cream. This method not only adds depth of flavor but also ensures the meat remains tender and moist throughout the cooking process. The sautéing allows for the development of a golden-brown crust, enhancing the overall taste and texture, while the simmering in sauce helps to infuse the meat with additional flavors and create a rich, cohesive dish. This technique differentiates itself from other preparation methods by emphasizing the dual cooking stages, which helps to yield a unique and flavorful result.

The other options describe different culinary practices but do not accurately define "fricassée." Grilling meat, making pastry, and creating stock each refer to distinct cooking methods and preparations that do not align with the traditional definition of fricassée.