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My broth/stock hack is to just get a bulk canister of dehydrated stock powder marketed to restaurants, you can find perfectly acceptable quality-wise for any use at home and its consistent. I do save things for making soups but come on... you're not gonna get a quantity that's worth all the effort if you're just going through the food you'd eat at home. These ingredients how they're used today were basically invented through restaurant processes where you have large quantities of ingredients and importantly, meat scraps like trimmings bones and carcasses coming through daily on a predictable schedule.
Yeah, my go-to is the powder because I can easily make a quart or a gallon right before I need it instead of 24 hrs before.
You can get really good powdered stocks too, if they were shitty that would be another story but if you find a restaurant supplier with specialty foods in bulk they likely have a good stock option. I got a pail of dehydrated mushrooms from the same supplier here in Canada and they have the fancy spices and all that too, different saffron varieties even.