STOk

Stok is a short form that appears in several languages with different, but related, meanings. In many contexts, stok denotes stock or inventory—the items a business keeps on hand or the overall supply of goods. The term is used across retail, manufacturing, and logistics to describe stock levels and replenishment needs. In Indonesian and Malay, stok is the standard word for stock or inventory and is common in everyday business language, from stok barang (merchandise stock) to stok bahan baku (raw material stock). In Turkish, stok has a similar meaning and is widely used in retail and warehousing.

In culinary usage, stok refers to a flavorful liquid used as a base for soups, sauces, and braises. It is typically produced by simmering animal bones or meat with vegetables and aromatics to extract depth of flavor. Common varieties include chicken stock, beef stock, and vegetable stock. Culinary stok is valued for its body and concentration, and it can be reduced or clarified depending on the recipe.

Beyond commerce and cooking, stok can appear as a personal name or in place names in various regions. In such cases, the word functions as a proper noun rather than a common term for inventory or broth. The spelling stok contrasts with the English word stock, which is more common in English-speaking contexts, while stok serves as the form in several non-English languages and regional usages.