vs.
I have often wondered what the difference between a stock and broth is. I went to Epicurious to find out. It seems the difference according to their definitions is the addition of “other seasonings” to a stock or the browning of bone or other ingredients.
“broth
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon .
based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”
“stock
In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they’re cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.
based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”