Broth, often labeled stock, relies on high temperature and fast-cooking techniques which result in a watered down, non-gelling liquid, so you’re missing out on the benefits of a gelatin-rich broth.
Also, stocks and broths are cooked with an assortment of animal parts whereas our bone broth only has marrow bones, and no skin or meat, etc.
In addition, unnatural flavor chemicals (like MSG) are often added. If you’re interested in the healing properties of bone broth, you have to buy bone broth that is cooked in a very specific way with very specific ingredients.
Here is a great article we have on this very topic: The Kettle and Fire Blog: Stock vs. Broth vs Bone Broth