Broth
Broth, also known as bouillon (French pronunciation: [bujɔ̃] ), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century.
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