i like to make veal stock. i find it relaxing and fun - plus it makes the whole house smell great. but with veal bones at around $5/lb locally, it's an expensive undertaking. plus, it takes all day. and then you've got to reduce it further to get your glace.
so... i've on occasion used the more than gourmet brand of pre-made demi glace (demi-glace gold) and found it to be pretty useful. my question is, do pro chefs look down their noses at this stuff?