What is the difference between Stock and Broth?

I saw this question on another forum I participate in and thought it worthy of discussing here on my blog.  So here goes. 

Typically 'stock' contains bones and some trim. Broth, on the other hand, is usually made with pieces of actual meat, and seasonings so it tends to be richer (Obvioiusly in the case of vegetable broth, meat is not required).  

The terms stock and broth have become interchangeable over the years because they are very similar: water simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained.

BOTH can be used as a base for soup, stews, sauces and even gravy but there is one distinguishing characteristics between the two; broth is actually a 'finished product' and can be served on it's own.

So, what is the practical description of how to use both? The simple answer is that if your recipe calls for broth or stock you can use either.

You can also find canned or boxed broth at the grocery like the ORGANIC example pictured here!