Broths and stocks are flavored liquids made by cooking meat, vegetables, or fish in water, typically with bones, connective tissue, and aromatics. They can be characterized by their color, clarity, body, and flavor, with brown stocks being darker and richer, and white stocks being paler and milder. The flavor and color of a broth or stock depend on the selected ingredients, their ratios, and the methods used to prepare them. Stock is often used as an ingredient for soups and sauces, while broth is a final product with stronger flavors. Stocks can be further classified into white or brown stocks, with brown stocks incorporating roasted bones and browned ingredients to develop a complex savory flavor.