I ENCOURAGE you to make stock in order to use it to make meat glaze. A meat glaze is homemade beef stock that has been reduced so that nearly all the water in it is removed. When hot, the glaze has a thick, syrupy consistency; when cold, it is firm yet springy. It can be cut into chunks that can be added to soups and sauces to increase their flavor, or used like a bouillon cube to be reconstituted as a stock. Meat glaze is a convenient way to store large quantities of stock.
Continue using the store-bought stocks you use for your soups and sauces, but have meat glaze on hand to add to them to improve their flavor.
If you make chicken stock frequently and beef stock rarely, reduce your chicken stock to make Chicken Glaze (see Variations), and use it whenever meat glaze is called for. Although you will be adding a different flavor, you will be contributing a richness and intensity to your sauce that otherwise would be missing.