Broth = Water simmered with vegetables, herbs and spices, meat and sometimes bones. It is cooked for a short period of time, usually 45 minutes to 2 hours. It usually stays fluid when chilled.
Stock = Water simmered with vegetables, herbs and spices, meat and bones, sometimes roasted and sometimes with meat still attached. It is cooked for a medium period of time, usually 4-6 hours. The goal is to extract the collagen from the connective tissues and bones being simmered. When chilled it should have the texture of Jello.
Bone Broth = A hybrid of broth and stock. It is more stock-like, made from roasted bones but there can sometimes be meat still attached. It is cooked for often more than 24 hours and the goal is not only to extract the gelatin from the bones, but also the nutritious minerals. When chilled it can be a combination of fluid and jello-like texture.
