I knew what you meant right away. I just wanted to provide a bridge to Americans who never went to cooking school in France or worked under a hard core French chef or sous chef.
I am USA American and use the terms broth and stock almost interchangeably. I say almost because unless it has a protein other than seafood, I call it broth. Another way of putting it is that I refer to fish stock (fumet) and vegetable stock. It may or not be correct. It is simply how I learned it. I think of a bouillon as a highly clarified stock, perhaps going beyond using the chinois and cheese cloth to using the egg white raft. I also think of a stock that will become a bouillon as highly gelatinous, enough so that it can go yet further and become a clear reddish brown jellied consomme madrllene. A cup of that with a squeeze of lemon and some cumber sandwiches make for a terrific lunch on a hot day. I too welcome expert clarification. And you are right that fond means the base.
