Why do we call the broth-like substance stock?

Question

looking for history/etimology here.

Thanks for your answers! I was not looking for how it is made or where it comes from, but rather where it gets the name "stock" or why we call it that.

Answer 1

From what I understand it is in direct reference to the base.

Stock could be interchanged with the word base, that from which the rest is formed. The base ingredient.

No soup would be the same without a base or stock.

The ingredients of the stock or base tend to come from left over vegetables, bones and animal flesh.

This is a good way to keep some key ingredients that are full of nutrients from being discarded as waste.

Answer 2

It seems the history is rather illusive, I'm afraid. I did manage to find this info about it, though.

Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:

-Bones.

-Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as broth).

-Mirepoix, a combination of onions, carrots, celery, and sometimes other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be eaten.

-Herbs and spices. The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.

Broth is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product while stock is used as an ingredient (thus stock may become broth). Other times, broth is used to refer to a liquid made in the same way as stock but meat is substituted for bones. However, with some stock/broth made from vegetables and some made from both bones and meat, this cannot be considered a hard-and-fast rule

Answer 3

Stock tends to made from bones (or bonier parts). Broth tends to be made with more meat (i.e. a whole chicken). For practical purposes though, I don't think that distinction is made except in haute cuisine, cooking schools, and the like.

Answer 4

there is a difference between broth and stock. Stock is specifically made from meat bones and othe rthings such as vegetables and seasonings. It is not clarified and is used full strength. Broth can be made with no meat, and is strained and diluted.

Answer 5

A bouillon cube (US) or stock cube (UK) is dehydrated broth (bouillon in French) or stock formed into a small cube (about 15 mm on a side). It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), and seasonings (usually including salt and monosodium glutamate) and shaping them into a small cube. Dehydrated broth is also available in granular form.

Answer 6

stock is make up of bones (fish or cow or pig...etc) and water with mirepoir
broth is make up of meat and water with mirepoir
consume is clearing up the broth with egg white....

so on and so on

Answer 7

becacuse it is soupy