broth
UK: /brɒθ/ | US: /brɔːθ/
n. a thin soup made by boiling meat, fish, or vegetables in water
n. a liquid nutrient medium for cultivating bacteria
The word "broth" traces back to Old English brōþ, derived from Proto-Germanic bruthan ("broth"), linked to the verb "brew." It originally referred to any liquid produced by boiling, especially meat or vegetables. Over time, it narrowed to mean a savory soup base. The connection to "brew" highlights its shared roots with fermentation processes, though "broth" now specifically denotes a culinary preparation.
She simmered bones overnight to make a rich broth.
Chicken broth is often used as a home remedy for colds.
The chef strained the broth to remove impurities.
This recipe calls for vegetable broth instead of water.
The lab prepared a nutrient broth for bacterial culture.