You’ve heard both words, but do you understand the difference? Here is an excellent answer from the experts at Food Network:
Stock tends to be made more from bony parts, whereas broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
An excellent classic recipe for making your own stock and broth can be found in Julia Child’s Mastering the Art of French Cooking, volume one, published originally by Alfred Knopf in 1961. This book is an outstanding educational tool for virtually any sauce you’d love to master.
Must-have Pantry Staple: aseptically packaged Kitchen Basics stocks. About $2.99 at most good quality groceries – this item might be found in the organic/health food section rather than on the main shelves.
If you don’t have stock, substitute broth simmered with a bay leaf, fresh thyme, pepper, and some diced onion, carrots and celery. Strain before using.