"Deb" > wrote in message
...
> Stock and broth are NOT exactly the same thing although many people use
> them
> interchangeably. Broth is the liquid from cooking meat or vegetables while
> stock is made with meat (or vegetables), water, bones and mirepoix
> (carrots,
> onions, celery). Stock is a base and is therefore unsalted while broth may
> have salt. The process of making stock takes longer as it extracts the
> collagen from the bones so it may thicken or gel somewhat when cooled.
>
>
> broth
> Definition: A liquid resulting from cooking vegetables, meat or fish in
> water. The term is sometimes used synonymously with bouillon.
>
> stock
> Definition: In the most basic terms, stock is the strained liquid that is
> the result of cooking vegetables, meat or fish and other seasoning
> ingredients in water.
>
>

This is an old myth, long dispelled. Yes, you can find cookbooks, mostly old
ones, that make the distinction, but it has long vanished in modern usage.
See http://www.pgacon.com/KitchenMyths.htm

Peter Aitken