| Kommentar | There's very little difference. Basically there's no difference at all in content (what the words refer to, the liquid itself), only sometimes a slight one in context (when you might use which word).
Stock is something you keep on hand (= in/on stock) to make soup out of. Sometimes people freeze chicken stock after cooking a chicken. You can also buy soup stock in cans, or these days, in cartons.
Broth is very much the same; you can certainly call chicken stock chicken broth. The emphasis is just slightly less on the idea of a basic ingredient as a necessary supply in the freezer or pantry, and more on the liquid itself. Also, if you add an adjective, 'broth' may sound more natural: a thin broth, a rich broth, a savory broth. I might also use 'broth' more when it's more a technique than an ingredient -- for example, cooking rice or vegetables in broth to add flavor, or steaming chicken breasts in chicken broth in a covered skillet.
Bouillon (note the spelling; pronounced /'bu:l-jan/, unlike French) is mainly the name for a clear soup with little or nothing else in it (well, maybe some chives or parsley on top, but usually no carrots, potatoes, noodles, meat, etc.). It's not a basis for something else, it's the final product, a finished dish in its own right. A restaurant might serve bouillon as an appetizer, or someone who was ill or had a sensitive stomach might eat bouillon as part of a bland or liquid diet.
The word 'bouillon' is also used in compound words such as bouillon cubes and bouillon powder (or powdered bouillon). The resulting liquid, after you add hot water, can then be referred to as bouillon, if you like -- but the recipe will probably have called for broth or stock. (-: |
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