Broth

Broth, also known as bouillon (French pronunciation: [bujɔ̃] ⓘ),[1][2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a longer period of time.

Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties.

Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century.

[1][6][7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing".

Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component.