Stock is typically cooked for a shorter amount of time than a true bone broth. Both are made from bones, often with residual meat on them and often after the bone has previously been roasted, along with some vegetables and seasoning, although this is optional.
Stock produces gelatine from the bones but the bone broth also releases other minerals that are highly beneficial in healing our gut and for our overall health.
Gelatine supports digestive health but Glycine produced in bone broths aids in the synthesis of haemoglobin, supports digestion and the secretion of gastric acids and proline supports good skin health especially when paired with vitamin C.
Some drink the broth straight like a tea but they are just as effective used as a base for soups or in cooking stews or other stock based dishes.