Nacho time!
The urge to make nachos overtakes you, and you set to make them excellent.
But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can't create Bechamel.
You do, however, happen to have a very good stock at hand.
Thus, the question – would you be able to make a veloute sauce (roux + stock) and add the cheese to it to create some form of Mornay? Or would that sauce just not work?
Best Answer
You don't need milk. There are two common ways to help prevent the sauce from splitting on you -- starch (used in mornay), and acid.
When Alton Brown did his "Good Eats: Reloaded", he admitted that his original recipe for fondue was a problem ... he had used a more acidic hard cidre, which meant it worked fine for him, but caused major problems for people trying it at home. His updated fondue recipe calls for both cornstarch and lemon juice.
This also typically means that "processed" cheeses won't break (as they typically contain a little bit of starch and acidic salts), and that pre-shredded cheese has less problems (as they coat it in starch to prevent it from clumping back together). So if someone develops a recipe that works for them, but you shred your own cheese, it might not work.
I suspect that adding cheese to veloute would work, but you want to work the cheese in slowly, over a moderate amount of heat, and you may wish to add a little bit of extra acid for insurance.