Final answer:
The statement is true; both broths and stocks are made by simmering bones, meat, vegetables, and aromatics in water, though stock typically has a longer simmering time and uses more bones.
Step-by-step explanation:
The statement that the basic technique for making broths is just like the one for making stock is true. Both broths and stocks are made by simmering bones, meat (more often in broths), vegetables, and aromatics in water for several hours. This process extracts flavor, minerals, collagen, and gelatin, creating a flavorful liquid that can be used as a base for soups, sauces, and other dishes. However, stock generally uses more bones and simmers for a longer period of time, which results in a deeper flavor and body due to the gelatin released from the bones, whereas broth is often lighter, made mainly from meat and vegetables, and has a shorter cooking time.