smr00 - you can freeze your stock quite well and thaw out when needed. I reduce mine right down to about 1/4 original volume then freeze. I don't have much freezer space so its necessary for me. Try using icecube trays, freeze then pop into freezer bags when done. Just add 3 parts water to get it back to its original state when you want to use it. I like to use the blocks straight into a pan for making a sauce for chicken and pork after the meats been cooked. Its a great time saver
