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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?

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Jus generally refers to a sauce or accompaniment, served alongside or on top of some other food.

Stock is a (generally gelatin-rich) broth used during the cooking process, whether as a braising/cooking liquid, or reduced/thickened into another sauce.

There are varying ways to make both; the terminology mainly refers to how they're served or used. In my opinion, "jus" is just a fancified way to refer to a stock served as a final component of a meal rather than an ingredient during cooking.

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A jus is a sauce made from pan drippings, typically beef fat, with added stock, and perhaps thickened with cornstarch or flour. A stock is a liquid produced by simmering raw ingredients (veg and meat bones), which then becomes the base for soups and sauces (like a jus, for example).

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    a jus is not thickened by cornstarch or flour, that's a gravy. So does it count as a jus if you fry meat / bones before adding other ingredients? That's were i'm confused, jus and stock seem to start the same way... – SparkyRobinson Jun 18 '18 at 23:26
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    @SparkyRobinson...beg to differ...there are plenty of recipes that call for a bit of thickening...though some do not thicken, or add butter for "texture". – moscafj Jun 18 '18 at 23:27
  • isn't that supposed to come from gelatine in the bones? All these terms are very confusing for things that all seem very similar. – SparkyRobinson Jun 18 '18 at 23:29
  • Gelatin is extracted during the production of stock. – moscafj Jun 18 '18 at 23:30
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    No, that would result in a demi-glace. – moscafj Jun 18 '18 at 23:32

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