Stock

A liquid derived from meats, fish or vegetables and is used as a base for soups and sauces. Common stocks include veal, fish, vegeteable, beef and chicken.  The difference between between stock and broth is that stock is made with bones (not vegetable stock) and both is just made from meat (or vegetables).Learn About Basic Stocks and Broths

Most stocks are interchangable, substitute vegetable stock for any recipe calling for a meat stock. Be aware, stocks can overpower delicate flavors. Water or can be also be used in place of stock.