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Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.

Broth is a savory liquid that is made by simmering meat, bones, or vegetables in water. It is often used as a base for soups, stews, and sauces. Here are some examples of broth and similar items:

1. Chicken broth: made by simmering chicken bones and vegetables in water, often used as a base for chicken noodle soup.
2. Beef broth: made by simmering beef bones and vegetables in water, often used as a base for French onion soup.
3. Vegetable broth: made by simmering vegetables such as carrots, onions, and celery in water, often used as a base for vegetarian soups and stews.
4. Fish broth: made by simmering fish bones and vegetables in water, often used as a base for seafood soups and chowders.
5. Bone broth: made by simmering bones and vegetables in water for an extended period of time, often used for its health benefits and as a base for soups and stews.
6. Stock: similar to broth, but often made by simmering bones and vegetables for a longer period of time to extract more flavor and gelatin, often used as a base for sauces and gravies.
7. Bouillon: a concentrated broth made from dehydrated meat or vegetables, often used as a seasoning or to add flavor to soups and stews.
8. Consommé: a clear broth that has been clarified to remove impurities, often served as a soup or used as a base for sauces.

Overall, broth and similar items are versatile and flavorful ingredients that can be used to enhance the taste and nutritional value of many dishes.