An extract from cooking meat, vegetables, grain, etc.
A fluid culture medium (for growing microorganisms).
A liquid nutrient made from simmering any food (cereals, meats, vegetables) in liquid.
A translucent, delicate broth typically composed of a savory infusion of animal protein, commonly from meat or fish bones.
In a literal sense, the term “broth” refers to a stock that is prepared using beef, mutton, veal, or chicken. However, the definition of the term has evolved to include heartier soups such as the popular Scottish broth, which is commonly thickened by the addition of pearl barley.