Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks. Wash the leeks
under running cold water, and then soak in clean water for about 15 minutes.
Cut all the vegetables into roughly 2 inches square. Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point
Saute the vegetables until they become a gold color. Add the bouquet garni and saute for 1 minute. Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock
), and saute another 2 minutes.
Add the cold water and bring to a boil. Turn down the flame and let simmer
for 35 to 40 minutes. Strain
the bouillon into a clean stockpot.