Another term for the word broth. Bouillon is a broth that is made by cooking poultry, meat, fish, or vegetables in water. After cooking, the solids are discarded and the strained, leftover liquid is the bouillon. This broth serves as the base for soups and sauces.

A bouillon cube is the broth in a compressed, flavor-concentrated, dehydrated form. Cubes must be dissolved into a hot liquid before using.