Stock and broth are very similar animals: water simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. (Though in the case of vegetable broth, meat is not used.) They’re both utilized as a base for soups, sauces, and gravies. And, truth be told, some chefs use the words interchangeably. However, there are some generally accepted differences between stock and broth.
“Stock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.
Broth, on the other hand, is usually made with pieces of actual meat, so it’s richer.
at 9:46 AM on Feb. 19, 2013