How does vegetable stock exist?
If I am correct stock is made by leaving the meat bones in water, etc. whereas broth is by using the meat. Then how is there such a thing as vegetable stock if vegetables don't have bones? Wouldn't that mean that vegetable stock = vegetable broth?
I don't know if there are any standardized definitions of what constitutes the lines between broth, bouillon, stock or consommé. Wikipedia has a somewhat helpful article: http://en.wikipedia.org/wiki/Stock_%2...
I'd go along with a general rule of "broth" being something served to you in a cup/bowl while stock is generally referring to an "ingredient".
There are recipes from all over the web for vegetable stock. There are even folks selling highly concentrated vegetable stock as a substitute for demi-glace.
stock is made with bones, true by definition.
however, when you're dealing with vegetarian cooking, veg recipes, veg parlance in kitchens, many definitions are expanded to encompass the vegetarian/vegan versions. there is an implied difference in vegetable "broth" and vegetable "stock". veg broth approximates a light chicken broth; veg stock is darker & heavier, either more earthy, root vegetable taste, or typically with mushroom and/or soy (tamari, soy sauce) added to approximate beef broth. since veg broth is a quick, light preparation & veg stock is a more involved & crafted preparation, the broth/stock distinction applies in common parlance, though it may not be technically correct.