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It’s cheesecloth and can be found at most grocery stores in the kitchen supply aisle. I just bought mine at Walmart. Really you use the cloth for making a bundle of herbs for soups, you could use it for veggies too but I don’t see the point. If you want to remove the veggies after cooking, use a slotted spoon. I am using my cloth soaked in butter to cover my Thanksgiving turkey. it will keep it moist & give it that deep brown color everyone likes.

IF you want to use something that you will have over and over again get a lose tea holder it’s a ball that holds loose tea so that it won’t sink to the bottom of the cup. They have some big ones for when you want to make more than one cup of tea and they are made from metal so that all you have to do is wash it out and use it again. That’s what I use.

Traditionally cheesecloth is used to hold herb and spices in.The formal name for it is a sachet d’espice
Before you use it just make sure to rinse it to remove the oddball piece of loose thread and then use 4x thicknesses of it
In all the stocks that I’ve ever made [which are a considerable amount ]I’ve always strained out the solids using a china cap or a similar strainer
Edit :
To the guy below me:
I did not spend a whole semester in a sauce class at a good culinary school w/o knowing the difference between a bouquet garni and sachet .
d’espice
Just so you know; If you will be using whole spices such as pepppercorns , cloves ,a bay leaf etc and /or herbs that are not attached to their stems and you are not planning on straining the product after the cooking is finished then a sachet d’espice is the right thing to use.

It’s called cheesecloth. Get it at the hardware store or supermarket.

sachet d’espice….thats hilarious…its also called a bouquet garni!