Broth

Broth, also known as bouillon (French: [bu.jɔ̃]), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a shorter period of time than bone broth or stock. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century.