Broth v. Stock.... What's the difference?

I was posed with an interesting question over the holidays: "What is the difference between stock and broth?" To be truthful, I had no idea, but I've done my research, and while some definitions vary, the general consensus is that stocks are made with a combination of bones and meat protein while broths are made with meat protein alone. Of course, herbs and spices are used to flavor both stocks and broths.

It does beg the question - how can vegetable stock possibly exist? - since there are obviously no bones in vegetables. More than likely, the term "vegetable stock" is a complete misnomer and it is truly a broth.

Does it really matter? Well - sometimes... yes! Stock, because of the utilization of bones has a deeper flavor and more importantly a gel-like substance that forms on the surface if left to cool. The gel is the result of the collagen from the bones used to make the stock. A stock on the other hand is lighter and will not form the gel-like surface because of the absence of collagen in the liquid. In addition, true stocks are often considered an ingredient in making a soup, sauce, or gravy whereas a broth is generally a final product.

Now we know!