While often used interchangeably, broth is generally vegetables, aromatics, and meat which may include bones simmered in water. It is cooked then strained and seasoned. The intent is to create a light, flavorful liquid. Broth usually stays fluid when chilled. Stock is water simmered with vegetables, aromatics, and roasted animal bones. Stock is generally thick, gelatinous and is not served on its own; rather, for a gravy, sauce or other rich application.