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Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.

Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:

Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes, as cooking base in the US, or as Oxo cubes in Britain, after a common brand of stock cube sold there.

The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the liquid produced by simmering raw ingredients: solids are removed, leaving a highly flavored liquid. This yields classic stock as made from beef, veal, chicken, fish and vegetables.

Broth differs in that it is a basic soup where the solid pieces of flavoring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses.

Traditionally, broth contained some form of meat or fish; however, nowadays it is acceptable to refer to a strictly vegetable soup as a broth.

A few basic rules are commonly prescribed for preparing stock:

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Wikipedia