What is the kitchen name for equipment used to strain a stock?

The kitchen equipment used to strain stock is called a sieve or strainer.

Here's a breakdown:

* Sieve: This is a general term for a kitchen tool with a mesh or perforated surface used to separate solids from liquids.

* Strainer: This is a specific type of sieve designed specifically for straining liquids, often with a handle and a larger surface area.

Both terms are commonly used to describe the equipment used to strain stock, but "strainer" is more specific and often used in professional kitchens.