“Well, what makes a broth a “bone” broth? Nobody makes stock or broth *without* bones, right? So does “bone broth” just mean that there was no meat used in the making of it, or what?”

There are lots of words used to describe a liquid of cooked stuff in lots of water and none of them are precisely defined in the English language Use whatever word works for you. The basic differences in the actual product being described are: a liquid of cooked meat/vegetables/seasonings with bones, a liquid of cooked meat/vegetables/seasonings without bones. Variations include just seasonings in water (bonita flakes or commercial boullion cubes), bones simmered in what will be a finished soup (ham bone in split pea soup), finished soups made from any of the above liquids and liquids with no meat but still having flavor (potato or vegetable cooking water, or vegetable “broth”).

I have generally understood the term Stock to mean a liquid cooked with bones, with or without veggies and meat and some seasonings. In this case Broth would mean a liquid with meat, veggies and/or seasonings but no bones. Some people use “stock” to mean a liquid used to make a finished soup while broth is the liquidy part of a soup.

Sally Fallon and the WAPF use the term broth or bone broth to mean liquid cooked with bones, with or without meat and veggies (though they do recommend meat and veggies and seasonings). They do not use the term stock at all. Because Sally and WAPF use the term broth/bone broth (it does have a pleasant alliterative quality that term is most often used on this forum as well.

Sally Fallon and WAPF also call for the variation of using a little vinegar in the liquid to help pull nutrients from the bones. I don’t think this makes it a different product, I just think it enhances the nutrition (and flavor, in my mind). So basically, though I personally would call it a stock, we around here call a liquid cooked with bones and other flavorings broth or bone broth. Vegetable broth (or boneless broth made with meat) does not have the same nutritional qualities as bone broth, but when homemade is still a fine product.

Better to get all the flavor and nutrition out of your vegetable scraps than toss them away.
Commercially prepared broths, stocks, soup etc should probably be avoided because most contain MSG in some form or another. Plus it tastes gross and homemade is just so freaking easy.
Hope that makes it all clear as mud