Here is a link describing the difference: https://www.chelseagreen.com/2017/etymology-stock-broth/
When I make chicken stock,just from bones I cook it for many hours to extract minerals and gelatin. When I had slow cooker, I cooked it for 24 hours. Now I have a gas stove and a wood stove, and I only cook it for 6-8 hours. The most delicious stock is from when I cook chicken with the meat until the meat is done, strip the meat, and return the meat and bones to the pot, with other bones if I have any on hand. Then I cook it for another 6 hours. In every case I add carrots, onions, leek tops (they grow readily and are cheap to buy where I live), etc.