Analysis of information sources in references of the Wikipedia article "Nước dùng" in Vietnamese language version.
broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
[S]tock is predominantly [made with] bones and some trim," says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.
