Court bouillon

Pour 1 gallon of water into a large stockpot and add the salt, spices, vegetables, orange peel and juice, and herbs. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Add the white wine and vinegar, simmer for 5 more minutes, then strain through a fine-meshed sieve. Use immediately or chill over ice and store, covered and refrigerated, for up to 1 week.