What is the difference between stock and broth?

• A. Stock is made mainly from bones with little meat, simmered to extract gelatin; broth is made from meat and/or bones with seasonings and is typically consumed as soup.
• B. Stock and broth are the same.
• C. Stock is boneless; broth is bone-in.
• D. Broth is always clarified while stock is not.

Answer: (B)

Understanding the difference between stock and broth. Stock is made mainly from bones (often with a small amount of meat and connective tissue) and simmered for a long time to extract gelatin. That gelatin gives stock a rich, silky body, especially noticeable when cooled. It’s typically seasoned lightly or not at all because its job is to be a base for sauces, gravies, and other dishes rather than a finished soup. Broth, by contrast, is made from meat and/or bones with aromatics and seasonings and is usually cooked to be enjoyed as a finished dish or soup. It’s lighter in body and more seasoned, since it’s meant to be eaten on its own. The key difference is the ingredient focus and the intended use: bones and long simmering to build body for stock, versus meat (and seasonings) for ready-to-eat broth. In practice, cooks may use the terms loosely, but the distinction matters in professional cooking.