What is another word for bouillon?
Pronunciation: [bˈuːɪlən] (IPA) 
Bouillon is a term used to describe a clear, rich broth made from meat, vegetables, and sometimes herbs or spices. It is often used as a base for soups, stews, and sauces. There are many synonyms for bouillon, including stock, broth, consomme, and brodo. Stock is a generic term for any base or foundation that is used to make soup, sauce or gravy and can be made from meat, bones, or vegetables. Broth is a type of stock that is usually made by simmering meat and bones in water with onions, carrots, celery, and other flavorings. Consomme is a clear broth or soup made by simmering meat, poultry, or fish with vegetables and herbs, then straining it to remove any impurities.
