تتوفر المرقة السائلة المحضرة تجارياً، وعادةً ما تكون أنواع الدجاج ولحم البقر والأسماك والخضروات. تم تسويق المرق المجفف على شكل مكعبات مرق بداية في أوائل القرن العشرين.
^معجم المصطلحات العلمية في الأحياء الدقيقة والعلوم المرتبطة بها، ص. 97، QID:Q126042864
^Wright, Clifford A. (2011). The Best Soups in the World (بالإنجليزية). Houghton Mifflin Harcourt. ISBN:978-0544177796. Archived from the original on 2023-01-10. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
^Davidson, Alan (2014). The Oxford Companion to Food (بالإنجليزية) (3rd ed.). Oxford University Press. p. 112. ISBN:9780191040726. Archived from the original on 2023-01-10. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
