Bouillon

There is no difference between bouillon, broth and stock according to Larousse Gastronomique.

In practice, and in today's English usage, a broth tends to be something that you would serve to someone to eat on its own, while bouillon is something you buy in tins or make from cubes.

Much tinned bouillon is actually made from dried bouillon.

Also called:

Court Bouillon

Fish Stock, Fumet