Stock, also known as broth, is a liquid derived from slowly simmering poultry, meat, fish, or vegetables in water, along with herbs. It is used as a primary cooking liquid or to moisten or flavor foods as they cook. Stock may be made from beef bones, chicken bones and parts, fish skeletons, lamb bones, or a variety of vegetables. Stocks can be made by the home cook and stored in the refrigerator or freezer for future use. Some, such as beef, chicken, and fish, are available canned, frozen, or in concentrated form.
Also see canned broth, bouillon cubes, and court bouillon.