same liquid base made from vegetables, with the key difference being that "stock" might be considered a more concentrated, deeper-flavored version made with less trimmed vegetables, potentially including peels and stems, and often cooked for a longer period, while "broth" usually uses more readily chopped vegetables and may be seasoned with salt and herbs right away; essentially, "stock" is the base that can be further adjusted with seasonings to create a "broth" depending on the recipe's needs. Key points to remember: Ingredients: Both use vegetables as the primary ingredient, but "stock" may include more vegetable scraps like peels and stems, while "broth" typically uses trimmed, chopped vegetables. Flavor intensity: "Stock" tends to have a more concentrated and complex flavor due to longer cooking time and inclusion of less desirable vegetable parts, while "broth" can be lighter and more readily seasoned. Usage: Both can be used as a base for soups, stews, and sauces, but "stock" might be preferred when a richer flavor is desired, while "broth" can be used more readily as a drinking liquid. What is the difference between vegetable broth and vegetable stock? 14-Feb-2011 — Posted by: bborger. February 14, 2011. 7 Comments. 7 Comments. Write a Comment. TineDecember 8, 2017. This is the best answer I've come across so far... Food52