We get broth, simply enough, from boiling meat, fish, poultry, or vegetables in water. After boiling, the solids are strained away, leaving only the flavorful liquid behind. Broth is often considered “the essence” or “soul” of sauces.
Broths provide the base for sauces, soups, and stews.
A good broth can be served on its own. The word “restaurant,” interestingly enough, comes from the simple, restorative broths that were served in sit-down establishments in 18th century Paris. Gradually, restaurant menus expanded from these basic, healthful broths to include other offerings. But initially, what made a restaurant unique was the fact that you could sit at your own private table, arrive at the time of your choosing, and select a broth from your individual menu.