Bone broth and stock are essentially the same. Both are made by cooking animal bones, vegetables, and herbs in slowly simmering water. Where they differ is in the cooking time. Stock is cooked for less time, two to four hours, while bone broth can simmer anywhere from eight to 16 hours, depending upon the type of broth. Both are viscous and gelatinous due to the collagen that breaks down in joints and bones, but bone broth is more so. Broth, on the other hand, is usually made with meat, rather than bone, and not cooked as long, so it's lighter, and thinner.