Okay and to carry this question further what is different from this and bone broth? And if you are making bone broth can you buy bones from a butcher?

Stock is made from simmering roasted bones with vegetables. Broth is made from simmering roasted or raw meaty bones and vegetables with added meat. Both stock and broth need to simmer for three to four hours. Bone broth is made just with roasted bones, but it needs to simmer for up to 48 hours.

Sums it up better than I can, and more quickly

Quick googling seems to indicate that the difference is both in ingredients and the resulting consistency. Stock is typically made from bones (typically cooked prior) and results in a thicker consistency due to collagen and gelatin from the bones. Whereas broth is typically made from meat (usually raw) resulting in a thinner liquid (and often lighter in color). More googling about bone broth vs bone stock indicates that bone broth is usually made with bones that have more connective tissues (to harvest collagen and amino acids) and simmered for longer (up to 48 hours) rather than stock often made with bones without connective tissue and simmered for less time (typically 1-6 hours).

Interestingly I'm a vegetarian so this made me wonder about the difference between vegetable stock and vegetable broth. Sounds like some companies will add plant-based gelatin to vegetable stocks to similarly add thickness. Guess even when I've made what my mother called "vegetable stock" it was just vegetable broth since I've never added any gelatin or other thickening agent.

This information was gleaned from some online searches, so maybe some experts will chime in if anything I've said here isn't correct.

This is even better, from BA:

.... it’s not likely to impact your recipe in any significant way.

Broth tends to have the most delicate flavor, bone broth has the most collagen and hence can be gel-like at room temp. Stock is in the middle.

Oh and BTW if you hare buying stock, the only kind you should ever buy is Aneto. : ) Don't believe me, look it up. It is good stuff!

I can't think of when I've made broth/stock exclusively from bones or meat. It's always been a chicken or turkey carcass, i.e., bones plus cooked meat. Rarely do I let it simmer beyond 2-3 hours. It's always very collagen-y when chilled.

My homemade broth/stock is the best and I keep it in portions in the freezer. When I've used up my homemade, I have to buy commercially. I still can't decide whether I should buy stock or broth. I recently bought Swanson chicken broth (recommended) and it was very good, but not as good as mine. :p

I like making my own, and for simplicity’s sake I will henceforth be calling it ”brock.”

We buy the Kirkland Organic Bone Broth and like it a lot.