broth, stock (noun)

liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces

"she made gravy with a base of beef stock"

broth (noun)

a thin soup of meat or fish or vegetable stock

broth (Noun)

Water in which food (meat or vegetable etc) has been boiled.

broth (Noun)

A soup made from broth and other ingredients such as vegetables, herbs or diced meat.

Broth

Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup. Commercially prepared liquid broths are available, typically for chicken broth, beef broth, and vegetable broth. Dehydrated meat stock, in the form of tablets, is called a bouillon cube. Industrially produced bouillon cubes were commercialised by Maggi in 1908 and by Oxo in 1910. Using commercially-prepared broths allows cooks to save time in the kitchen.

Broth

Broth, also known as bouillon (French pronunciation: ​[bu.jɔ̃]), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients.