From Wikipedia: Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavours that these portions impart.
Herbs and spices:
The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.
Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes, as cooking base in the US, or as Oxo cubes in Britain, after a common brand of stock cube sold there.
Differences between stock and broth:
In cooking, there are several differences between broth and stock. Broth can be used as an ingredient or served as a dish on its own whereas stock has been boiled down, concentrated, and isn’t salted and is therefore only suited as an ingredient in cooking.
Since the ingredients in vegetable stock vary, it is not possible to make a general statement regarding the ingredients and nutritional value. If we take just one brand of commercial vegetable stock, sold in liquid form in a jar, we see that it contains the following ingredients:
Ingredients: Concentrated vegetable broth (water, tomato paste, parsnips, leek, onions, carrots, broccoli, celery, garlic, spices), table salt, sugar.
Vegetable stock is a stock that is used for vegetable soups, stews, and vegetarian sauce, as well as for cooking vegetables al dente. However, it is also used as a basis for making meat stocks and sometimes poultry stocks. Vegetables cooked in stock retain more flavor since the stock already contains flavor and minerals, some of which are taken up by the foods. When cooked in water, more flavor and nutrient loss occurs.
Notes for making homemade stock:
In order to retain as much flavor as possible, it is best not to let stocks cook at a rolling boil but instead to heat them just to the boiling point. In contrast to meat stocks, you don’t have to remove the bones or fat. Many vitamins are very heat-sensitive, which is why you shouldn’t expect commercial stocks to contain hardly any vitamins.
Broths and stocks can be purchased as processed products, either in liquid or powder form, but they will contain salt. However, you can easily make homemade vegetable broth or stock. Depending on flavor preferences, you just cook coarsely chopped vegetables, especially root vegetables, and even vegetable scraps, along with herbs and spices (without salt) in water for about 2.5–3 hours.
Making your own vegetable stock:
The following link will bring you to our recipe: Vegan Stock.