I guess I'd be more comfortable with a broth definition from a foodie source than from a dictionary. Not that Webster's is wrong, but their focus is different.
Me, I'd start with a stock. It will give you a less complex flavor, closer to the natural flavor of the meat. Then if you want, you can always add other veggies or flavorings.
All of our technical differentiation aside, the majority of what you can buy in the market is not stock but broth. The canned Swanson's or College Inn are both broths. So, unless you are making your own, you will probably end up using broth.