We have done the conversation about “stock” vs. “broth” a few times. IIRC the consensus was:
At one time the terms had definitely distinct meanings but at least in casual speech most folks now use them interchangeably. Real pro chefs probably preserve the distinction, but TV chefs don’t.
The funny thing to me is that under the strict traditional definitions, “stock” is made from bones and has collagen whereas “broth” never has bones nor collagen. So the term “bone broth” is an inherently self-contradictory misnomer. But a very popular one.
Here’s one very old thread directly on point:
There have been passing mentions of the stock / broth controversy in many other cooking threads. But they’re hard to search for.