Brodo( broth), bouillon, and stock are essentially all the same thing. Usually, but not always, meat-based: bones, vegetables, and fragrant herbs are simmered in water. The resulting liquid is called broth or stock in English, brodo in Italian, and bouillon in French.
You’ll find in many of my recipes I add chicken bone broth. It adds great flavor without fat. The best I have found is at Walmart. It’s around $3 and has a rich flavor. This is one shortcut I will take, rather than learning how to make my own.