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 short period of time.

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

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.

[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.

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