They seem to be made very similarly.
They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're cooking but i've seen people make a "jus" with bones and offcuts... which sounds exactly like what you do for a stock.
Is it because people add things like wine to a jus where a stock is usually just meat, bones and veg?
What's the difference?