A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.
United States cooking schools often differentiate between broth, usually made from portions of animal meat, and stock often made from vegetable scraps and bones.
Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them.