They actually were related but probably before you were born. Butter before pasteurization was originally made from cultured cream, European butter still is. That left the original non fat acidic buttermilk. Nowadays American butter is sweet cream butter so the leftovers are different. To get the acidic product generally low fat milk is cultured, usually there is live culture left and you can use this faux buttermilk to culture more milk or cream to make more buttermilk or creme fraiche. I've got some buttermilk I cultured in my fridge now, I wouldn't even call it a liquid though it's thinner than yogurt. I left this batch out a bit long.
What is buttermilk?
I've seen 2 things that you call buttermilk. One is the skim milk that's left after whipping heavy cream until it becomes butter, and the second is a fermented milk that's similar to a thinner yogurt. I've seen a lot of recipes of american fried chickens, saying to brine the chickens in buttermilk for the acidity to break down the protein in the chicken. It is clear that they were referring to the second thing, which is fermented, because this is the sour one, The other one, which is a skim milk that remains after making butter is not acidic at all, it is almost water mixed with a spoon of milk. Why these things that don't have anything in common are called the same.
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You can and it has the same leavening power when used with baking soda, combine acid and base to produce carbon dioxide. But I think buttermilk gives a better taste. There is a fairly spendy powdered buttermilk or you can freeze buttermilk in ice cube trays then store in a freezer bag. That way even if you don't use it often it is on hand.
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