You can use this glaze to mask food directly, and omit the mayonnaise collée completely.
Stir together in a small saucepan or microwave-safe bowl and let stand for 5 minutes:
      1 tablespoon unflavored gelatin
      1/2 cup White Veal Stock, Chicken Stock, or Vegetable Stock
Cook, stirring, over low heat or briefly microwave until the gelatin is dissolved and the mixture is a clear syrup. Stir in:
      1 1/2 cups stock
      Salt and ground white pepper to taste
Chill and use when the liquid thickens to the consistency of egg white.