Sometimes, you just don't have time to make a stock from scratch. In those instances, here's what you can do. Bouillon cubes are a good option - just dissolve in hot water. They tend to be salty, so season carefully. Organic stocks and low-sodium stocks also work well. Stocks tend to be richer, thicker, and deeper in flavor because they're made from bones. Broths are lighter in flavor and color because they're made from meat. Here are some terms you may need to know as well: "Consomme" is a meat or fish broth that has been clarified with a "raft" of ground meat, fish, veggies or egg whites that catches the impurities and is then discarded. A "demi-glace" is a roasted stock (usually veal) reduced by half. And "jus" is simply the pan juices from cooked meat.