Comparison With Broth
The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the thin liquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly-flavoured liquid. This gives classic stock as made from beef, veal, chicken, fish and vegetable stock.
Broth differs in that it is a basic soup where the solid pieces of flavouring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses.
Traditionally, broth contains some form of meat or fish: nowadays it is acceptable to refer to a strictly vegetable soup as a broth.
Read more about this topic: Stock (food)
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