Let’s break it down with a super-unscientific table. Stock = bones, no salt, for cooking. Broth = meat, salted, for sipping. Bouillon = dehydrated anything, salty AF, for emergencies.
Can you swap them? Sort of. But it’s like swapping milk for cream in your coffee. You’ll survive, but the texture will be off. If a recipe calls for stock, using bouillon can make your dish taste like a salt lick. Just watch your salt levels, people.
