DawnK wrote:

"S Viemeister" wrote in message
The 5th edition of The New Professional Chef has these definitions:

stock - A flavorful liquid prepared by simmering meat, poultry, seafood,
and/or vegetables in water with aromatics until their flavor is extracted.
It is used as a base for soups, sauces, and other preparations.

broth - A flavorful, aromatic liquid made by simmering water or stock with
meat, vegetables, and/or spices and herbs.

To me, those sound like pretty much the same thing.

They do, don't they!