Broth

Many cooks and food writers use the terms broth and stock interchangeably.^[1][6][7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing".^[8]

While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture.^[9] Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.^[10] A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.^[11][2]

Not every dish with the word broth in its name is, strictly speaking, a broth. For example, Aberaeron Broth is a Welsh soup. Scotch broth is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component.^[12] Similarly, Awara broth is a Guianan Creole stew from French Guiana.

Court-bouillon (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish.^[13] Rosół is a category of clear Polish soups, primarily made of broth, with a popular version being similar to chicken noodle soup. Canja de galinha is a similar soup from Portuguese-speaking countries.^[14]