Broths are savory liquids that are typically made by simmering meat, fish or vegetables in water. Adding herbs, spices and vegetables to the broth enhances its flavor. However, there are several other names that can be used for broths. For instance, stocks are similar to broths but are typically made with bones, simmered for a longer period with less salt. Bouillon is another term used for broth, specifically for clarified clear broth, typically made from vegetables. Consomme is another type of broth that is made from clarified stock and is typically served as a soup. In summary, broths are simply the base for many soups and stews, but it's good to know the synonyms in case the recipe calls for something a little different.