Is there a difference between broth and stock when cooking soup?

Stock is made by simmering bones, vegetables, and herbs in water for a long period of time, typically several hours. This process extracts the nutrients and flavors from the ingredients, resulting in a rich, savory liquid. Stock is often used as the base for soups, sauces, and other dishes.

Broth, on the other hand, is made by simmering meat, vegetables, and herbs in water for a shorter period of time, typically 30 minutes to 1 hour. This produces a lighter, more delicate flavor than stock. Broth is often used in soups, stews, and other dishes where a more subtle flavor is desired.

To sum up, the main difference between broth and stock is the length of time they are simmered for. Stock is simmered for a longer period of time, resulting in a richer flavor, while broth is simmered for a shorter period of time, resulting in a lighter flavor.