Stock and broth are both liquid bases used in cooking, but they differ in their ingredients and uses. Stock is made by simmering bones and vegetables in water for several hours. It is used to enhance the flavor of sauces, soups, and stews. Broth is made by simmering meat, vegetables, and seasonings in water for a shorter time. It is used as a base for soups. Stock is usually richer and more flavorful than broth, as it is simmered longer and with a greater variety of ingredients. Stock is also generally less seasoned than broth, as it is used as a foundation for other dishes and has additional ingredients added to it.