--Bouillon-- Is, in French Cuisine, simply a broth. It is usually made by the simmering of Mirepoix and Aromatic herbs (boquet garni) with either beef, veal, or poultry bones in water. Mirepoix is the French name (from the town) for a combination of onions, carrots and celery commonly used to flavor soups , stews and sauces, but it is not the only such combination, even in the French culinary repertoire. ...
This is not to be confused with stock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in french cuisine. A stock, also referred to as a share, is commonly a share of ownership in a corporation. ...
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