Broth

A seasoned liquid simmered from meat (often with bones), aromatics, and water.

What it means in a kitchen

The distinction between broth and stock is mainly seasoning and use. Broth tends to be salted and drinkable as-is — it's the dish itself. Stock is unsalted and serves as raw material for other dishes. In English the words are often used interchangeably; the French keep them separate.