What is the main difference between stocks and broths?

The main distinction between stocks and broths pertains to their composition and the resulting texture and flavor profiles. Stocks are primarily made by simmering bones, particularly those rich in collagen, such as beef or chicken bones. This long cooking process extracts collagen, which, when cooled, causes the stock to gel due to its gelatin content. This gelling characteristic is a hallmark of well-made stock, providing a rich mouthfeel and body to soups and sauces.

On the other hand, broths are typically made from meat and sometimes include bones, but they are cooked for a shorter period than stocks. This results in a lighter flavor and texture, as broths primarily extract flavors from the meat rather than gelatin from the bones. Broths may contain herbs and vegetables as well, but their main characteristic is that they emphasize the sauce's flavors rather than the body or richness that comes from collagen.

The other options provide incorrect distinctions. For example, stocks can include both meat and bones, and broths can also be made from a variety of sources, including poultry, beef, and fish, rather than being defined strictly by their ingredients. Additionally, both stocks and broths can contain herbs; thus, the presence of herbs does not distinctly differentiate the two.