What distinguishes stock from broth?

The distinction between stock and broth primarily lies in their ingredients and preparation methods. Stock is characterized by being made primarily from bones, which may include gelatin-rich parts like marrow bones and connective tissue. This results in a richer and more complex flavor due to the collagen that is released during the long simmering process. The richness of stock often enhances the texture and mouthfeel of dishes in which it is used, such as sauces and soups.

On the other hand, broth typically involves cooking meat (often with some bones) and tends to have a lighter flavor. It may be prepared more quickly than stock, as it can be made by simmering meat for a shorter period, leading to a different taste profile.

It's also worth noting that while stocks can be savory and made with animal products, broths can be made vegetarian by avoiding meat altogether. Therefore, the understanding that stock is richer and primarily derived from bones is crucial in distinguishing it from broth.