A master stock or master sauce (traditional Chinese: 滷水; simplified Chinese: 卤水; pinyin: Lǔshuǐ; Jyutping: Lou5 Seoi2) is a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in the master stock are generally referred to as lou mei.