A Bouquet garni is a bundle of assorted herbs that are usually tied together and used in the preparation of Soup is a liquid that can be eaten as a complete food. It can either be thick or clear and can be served hot or cold with accompaniments such as crouton or bread buns. Soup may contain solids such as seafood or meats depending on the type. Clear soups are either bouillon and consommé while thick soups can be thickened... More, A sauce is a liquid or semi-solid food served on other foods or used to cook other foods. Sauces are not normally served as foods on their own. They are used to enhance other dishes by adding flavor and texture. The sauce is derived from the French word salsa which means salted though they may be sweet or savory in... More, Stock is a slow-cooked flavored liquid which forms the basis of dishes in particular soups, sauces, and stews. It is made by simmering animal bones and/or meat, vegetables, seafood and poultry in water. Mirepoix is added to improve flavor as well as wine in some cases. To get the best stock you simmer the ingredients for several hours. The bones... More, and stews. The bundle is tied with a string and dipped into the liquid of whatever is being prepared. This releases the flavors of the herbs into the preparation.
The Bouquet garni is never served with the finished dish. Before finalizing the dish it can easily be removed and discarded and that is the primary reason the herbs are tied together.