A broth in French cuisine.
A French term for stock or broth, a clear soup usually made from beef.
A clear broth made from meat or vegetables. It may be used as a culture medium for bacteria.
Bouillon is a broth made from beef stock that has a more robust flavor than consomme. Typically, it is transparent and consists solely of liquid, without any solid ingredients. You can easily find bouillon in cans or concentrated cubes, where one cube is sufficient to make a single cup of this delightful liquid.
Plain unclarified meat or vegetable broth, served as a soup. It is made in a similar way to Pot-au-Feu.