About: http://webisa.webdatacommons.org/274174063

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	From reading old cookbooks and Escoffier's commentary on it, it seems to me that one possible distinction is that stock is mainly about the texture it produces (ie the gelatin extracted from the bones), while broth is about flavor.
http://www.w3.org/ns/prov#wasQuotedFrom	stackexchange.com