Updated 29 July 2026 · Written by Daniel Wright
Stock is simmered mainly from bones, which release collagen and give it a rich, gelatinous body, and it is usually unseasoned. Broth is made from meat, and sometimes vegetables, giving a lighter, thinner liquid that is often seasoned and can be sipped on its own. In practice, the two are frequently used interchangeably.
Stock = made from bones, rich and gelatinous, usually unseasoned. Broth = made from meat, lighter and often seasoned.
The Key Differences
Stock gets its body from bones, whose collagen breaks down into gelatin, so good stock sets to a jelly when chilled. It is typically unsalted so it can be reduced without becoming too salty. Broth is simmered from meat or vegetables, is thinner, and is usually seasoned enough to drink.
When to Use Each
Use stock as a base for sauces, gravies and risottos, where body matters, and broth for soups and sipping. In most recipes you can swap one for the other; just watch the salt, since broth is already seasoned. If a broth-based soup turns salty, see how to fix salty soup. Simmer both low and slow in a heavy Dutch oven.
Stock vs Broth
| Stock | Broth | |
|---|---|---|
| Made from | Bones | Meat or vegetables |
| Body | Rich, gelatinous | Lighter, thinner |
| Seasoning | Usually unsalted | Often seasoned |
| Best for | Sauces, gravies | Soups, sipping |
Frequently Asked Questions
Can I use stock and broth interchangeably?
Usually yes. They are similar enough for most recipes. Just adjust the salt, since broth is typically seasoned and stock is not.
Why does my stock turn to jelly in the fridge?
That is a good sign. The gelatin released from the bones sets when chilled, showing the stock is rich in body.
