Broth vs stock

Am I right in thinking that these are basically the same, with stock just having a little more substance? This has been coming up often as my kids get more and more into cooking. ("Kids" currently at home being 16 and 22.)

I thought that what you started with somehow factored into what the final product is considered. Believe stock is made largely from bones and broth from meat.

Broth is a byproduct of cooking something in a liquid. Stock is an end product that one sets out to make. Stock will have much more depth of flavor. The techniques are very different.

Am I right in thinking that these are basically the same, with stock just having a little more substance? This has been coming up often as my kids get more and more into cooking. ("Kids" currently at home being 16 and 22.)

Jon,

I make chicken stock using bone on skinless breasts adding celery/onion/carrots. (If I have celery leaf I will use that too.) I salt and pepper the stock pot lightly and bring the liquid to a slow boil. I let it go for maybe 30 minutes until the juices run clear, then turn off the gas and let the chicken sit in the broth until it cools to room temperature. I then remove the chicken and strain the broth. I then remove the meat from bones and chop (not mince) the meat for chicken salad. When I say chicken salad, I do not use this as a sandwich filling, but rather put it on a plate with quartered tomatoes, salted and peppered. YUM! Of course I didn't answer the basic question asked did I? OK, My thinking on that, is that stock is a little thicker than broth, and is (for me) made from red meat and bones. That is of course just one mans opinion.

I make chicken/turkey stock several times a year. Stock is always made from bones, selected veggies, and meat. I use the carcass from the chicken or turkey, plus I save all the back bones from the chickens I cut up. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. When finished cooking, I put the stock in a strainer, collect the cooked out meat and any veggies I can save, and bag that up for treats for our dog. Then the stock goes into the refer overnight. The next day, you can remove the fat that has congealed. The stock is usually very thick when cold because of the gelatin. I heat it gently and then pack into one cup containers and freeze. It is great to have in the freezer. You will find good recipes on line for making stocks.....I like Ina Garten's simple recipe for making stock. As you play around with flavors you will learn to add a parsnip, or leeks, plus play around with flavors like ginger, etc.
Oh, I also like to buy large turkey wings when they are on sale and freeze them until I make my stocks. They seem to give a nice, rich flavor to the batch.]

Well, I've really learned something yet again. Thank you all for the education and I will share it with my kids. Stock and Broth are not the same!