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I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock to something else, it will accentuate and add depth. Like sour cream!
Broth should be flavorful and have taste and seasoning. It can be consumed as its own thing or have ingredients added to it to make a different dish such as a soup.
Am I right in this way of defining the difference in taste between the two?