The question is about the progression of brown small sauces in culinary arts, starting with brown stock and progressing to demi-glace. The final step is not specified, but it could be glace de viande.
In the realm of culinary arts, the progression of brown small sauces starts with brown stock, which serves as the foundation. The next step is to make demi-glace by reducing and thickening the brown stock. After demi-glace, the final step is not mentioned in the question, but it could be further reduced to create an even more concentrated sauce called glace de viande.
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