* Origin: Fish sauce is made by fermenting fish and salt, creating a salty, umami-rich liquid. Stock is made by simmering bones, vegetables, and sometimes meat in water.
* Flavor: Fish sauce has a strong, salty, and umami flavor, often with a hint of sourness. Stock can have a variety of flavors depending on the ingredients, but is usually less intense than fish sauce.
* Use: Fish sauce is used as a condiment, marinade, or flavoring ingredient. Stock is used as a base for soups, sauces, stews, and other dishes.
Think of it this way:
* Fish sauce is like soy sauce: a concentrated flavoring agent.
* Stock is like broth: a liquid base for cooking.
While both can add flavor to dishes, they have very different origins, flavors, and uses.