Whats the difference between stock and broth?

Answer:

While they're both the liquid results of boiling animal parts, stock tends to be made with bones and inedible bits, while broth is made by boiling meat. Both can contain vegetation as well, with whole vegetables like celery and onions more common in stock, and simple herbs more common in broth. Stock is often richer in mouth feel because longer cooking time renders more of the connective tissue into gelatin. It should also set up like a tasty meat jell-o in the fridge for the same reason.

The terms tend to get used interchangeably, and there are no hard rules, which is why I used such frustrating noncommittal language in the first paragraph.