A savory jelly that is solid at room temperature or when chilled. As a liquid, it is spooned over meat, fish or poultry for a glaze that becomes firm when refrigerated. In the past, aspic was made from broth that was strong enough to gel because the broth contained enough gelatin from the bones used to make it that it became solid. Today it is common to add commercial gelatin to a broth or other liquid when making an aspic. Most aspics are clear, but there are tomato and other vegetable aspics.