broth

I don’t really like the distinction between ‘bone broth’ and ‘stock’ because they’re the same thing if done right. The distinction is useful because the product that is called stock in a grocery store is very different. Useful, but different. Bone broth is gelatinous at fridge temperature. This is because you cook down the bones and connective tissue over a long period of time. Collagen is converted to gelatin and you get meat/bone jello.