Odd, everything I'm coming across is saying broths are made from meat where stocks are primarily made from bones. Both use vegetables as part of the aromatics.
So while yes it is often true that a stock or broth can have vegetables in it, bones and meats are often found in most all broth, whereas stocks are more often based around vegetables due to the potency of stock being lower than broth.
Issue here is that lines are often blurred in practice (seeing as culinary arts are an expressive one).
Odd, everything I'm coming across is saying broths are made from meat where stocks are primarily made from bones. Both use vegetables as part of the aromatics.
So while yes it is often true that a stock or broth can have vegetables in it, bones and meats are often found in most all broth, whereas stocks are more often based around vegetables due to the potency of stock being lower than broth.
Issue here is that lines are often blurred in practice (seeing as culinary arts are an expressive one).