While not found in classic french cookery, vegetable stock is a good replacement for water in dishes. As this will have all the flavour of vegetables, the final dish will be flavourful as well.
To begin making vegetable stock, start with mirepoix and trimming of vegetables, wash and rinse and then simmer on a slow flame for 40 minutes
The simmer will ensure the stock is clear and flavourful. If you boil it, the stock may become cloudy