I did notice when you buy premade stock its amber in color and very dark.
But broth is light in color(yellow). Why is that?
I am a cullinary student and we just covered this topic. There is a difference.Stocks are made from bones not meat. Broth is made from meat. This also has to do with the cooking times. Beef and veal stocks take the longest because of how long it takes the bones to break down. Chicken and fish stocks have considerable shorter simmering times because their bones are so much smaller and do not take as long to break down. There is NO salt added to a stock since it will be used as an additional ingredient and salt will be added as the recipe calls for. Broth on the other hand can be consumed by itself and almost always has salt added to it. Stock has more depth of flavor. Vegtable stocks and broth are the same thing.
It is comforting to know this issue has been resolved once and for all, perhaps we could learn the name of the instructor and the culinary school to be able to make adequate attribution?
Just for kicks, I looked up the two words in an unabridged Webster's Dictionary. Sometimes two words with closely related meanings come to English from different languages, but both "broth" and "stock" came from German.
Webster's dictionary gave 26 definitions for the noun "stock". The cooking type of stock is listed as a subheading under "something out of which other things are made", and reads as "water in which meat, fish, etc. has been boiled, used as a base for soup or gravy".
Webster's dictionary gave one definition for the noun "broth". This is "a thin watery soup; water in which meat and, sometimes, vegetables or cereal have been boiled".
So, that is what the keepers of the language think the words mean.