4 litres cold water
1 tablespoon kosher salt
1 cup dry vermouth
1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 bay leaf
1 sprig fresh thyme
8 fresh parsley sprigs
1 teaspoon black peppercorns, crushed
1 thinly sliced lemon
Combine all the ingredients in a heavy-bottomed stock or soup pot. Bring to a boil, then simmer for 30 minutes.
Strain and use immediately or cool.
When poaching small fish, sliced fish or shellfish, start with hot court bouillon. For large fish, start with cold bouillon and slowly bring to a simmer.
Source: Court Bouillon, Spruce Eats