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The flavor of stock depends on the ingredients that are used; vegetarian or non-vegetarian.
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Stock is basically a savory cooking liquid that forms the basis of many dishes. It is particularly used as a base for soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine for a very long period of time. Traditionally, stock is made by simmering various ingredients in water but there are many varieties of stock that differ from region to region. For instnace; Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with kelp in nearly boiling water, prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa whereas ham stock, common in Cajun cooking, is made from ham hocks. There are many such variations that are seen in the cooking of a stock.