Which statement best describes the difference between stock and broth?

• A. Stock is made mainly from bones with simmered collagen for body; broth uses meat and/or vegetables and is typically seasoned for immediate eating.
• B. Stock uses meat only, no bones.
• C. Stock is seasoned for immediate eating.
• D. Stock is the same as broth.

Answer: (A)

Stock is built from bones (often with a bit of connective tissue) simmered for hours to extract gelatin, which gives the liquid body and a richer mouthfeel. Because it’s meant as a base for other dishes, it’s typically left lightly seasoned or unseasoned so you can control flavor in the final dish. Broth, in contrast, is made from meat and/or vegetables and is usually seasoned and ready to eat, since it’s intended to be served on its own. This combination—bones and collagen for stock versus meat/vegetables and seasoning for broth—best captures how they differ. The other statements either misstate the ingredients, the seasoning, or the intended use, which doesn’t fit how stock and broth are commonly prepared and used.