Originally Posted by Andy M.
What do you call the result of simmering either vegetables or meats (without bones) in water?
If the liquid is made with meat, and or skins, it is technically a stock. If it is made purely with Veggies, as GB stated, it is a broth.
And as a point of information, you can make a stock from nothing but skins and ofal, such as fish stock, or turkey stock, using only the skins and innards. Historically, stocks were often made from the parts of critters that no one eats, the heads, carcases, even feet. Of course all feathers, scales, and furn were removed first.
If you google the terms, you can find the origins of both terms. If I recall, they are both derived from European definitions, espcecially British and Doiche.
Seeeeeeya; Goodweed of the North