Perfect Poutine

Heat a medium saucepan over medium-high heat. Add onions, garlic, ginger, celery, and carrot; cook until well browned, about 8 minutes. Add the stock, scrapping any browned bits from the bottom of the pan. Add the bay leaf and bring stock to a boil, then reduce to a simmer and allow stock to gain the flavors from the aromatics, 30 minutes to an hour. Season with salt and pepper to taste and strain. Set the improved stock aside. In a small bowl, make a slurry of the cornstarch and the water. Set aside. Heat a medium saucepan over medium-low. Add the butter and melt until frothy. Whisking constantly, add flour, making sure that all of the flour is saturated with the fat. To make the roux, continue to whisk the flour-butter mixture until it reaches a golden color and you no longer smell raw flour, about 5 to 7 minutes. Slowly add the stock and whisk until incorporated with roux, then bring to a boil. Add the soy sauce and reduce the heat to a simmer. Test your gravy for both flavor and texture. Add salt and pepper, to taste. If you would like your stock to be thicker, add half of the cornstarch slurry, mix until combined and allow to simmer for about a minute. If the gravy is still too thin, repeat with the second half of the slurry. Leave on the burner on the lowest sitting, stirring occasionally until fries are ready. Pile the hot fries onto a serving plate. Pour warm gravy over the fries making sure to leave parts of the fries exposed to ensure crispiness. Sprinkle fries with cheese curds and serve.