What is the difference in taste between stock and broth? I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock to something else, it will accentuate and add depth. Like sour cream!

Broth should be flavorful and have taste and seasoning. It can be consumed as its own thing or have ingredients added to it to make a different dish such as a soup. 

Am I right in this way of defining the difference in taste between the two?
Even though I think they are essentially the same, based on general practices while you’re making stock you’ll end up with a high gelatin content, it will be thicker than a broth, as you tend to use mostly bones.

Stock is generally cooked and reduced longer compared to broth, so I would say stock would actually be more flavorful. However as you have noted, broth also involves seasoning and stock is on it’s own for later usage... They might have different flavor profiles based on how you cook and season them.