ETYM AS. broth; akin to Old High Germ. brod, brot; cf. Irish broth, Gael. brot. Related to Brewis, Brew.
1. A thin soup of meat or fish or vegetable stock.
2. Liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; SYN. stock.

Liquid used as a base for soups, stews, or sauces. White stock is made from poultry or veal, and vegetables boiled together in water. Brown stock is made from red meat or bones, and vegetables, browned in fat before being boiled in water.