Final answer:
The statement is false since sautéing is a dry-heat cooking method that uses oil or butter, but not stock. Stock could be used in deglazing, a different technique employed after sautéing.
Step-by-step explanation:
The statement given is False. Sautéing is considered a dry-heat cooking method because it uses high heat and a small amount of fat (oil or butter), but it does not typically involve the use of stock. The term dry-heat refers to the absence of moisture in the form of water, stock, or other liquids during the initial cooking process. Sautéing is designed to cook food quickly and develop a browned surface, enhancing flavor through the Maillard reaction.
If stock is added during or after cooking to the sautéed food, this is more akin to a separate cooking technique called deglazing, which can result in a sauce or gravy. It's crucial to differentiate between the two methods for clarity in cooking processes and recipe execution.