We used to call it "stock," or even more simply, "soup."
They used to laugh at us when we abstained from meat on Fridays during Lent. Now "Meatless Mondays" are the hipster foodie craze, and of course, perfectly sensible.
I've made maybe a pot or two of stock in my life (ahem!). Few things as satisfying from a cooking perspective. Few things as satisfying from an eating perspective, too.
A pot of stock (in this instance, turkey) just underway.
Ham and bean soup, made with ham stock.
Cabbage soup with little meatballs. Made with chicken stock.
French onion soup, gratineed with toasted bread and Gruyère cheese, made with a rich beef stock.
And yes, I've even made vegetarian stock, which if you read the article, would not be the font of nutrition that a "bone broth" would be, as it is almost entirely devoid of protein, and certainly devoid of fat.
A pot of vegetable broth underway. Lots of oven-roasted veggies (carrot, onion, celery), garlic, herbs, and dried mushrooms (of my own manufacture), which add "umami" to broth.
Impressive color, from the roasted veggies and dried mushrooms. Tasty, yes, but lacking the character of a meat and bone broth.