I am reading Michael Ruhlman's Elements of Cooking. In the sauces section he says that making a quick sauce from chicken drippings will taste better if you use water than store bought stock. Fresh home made would make the best, but if you don't have that then water is the best option. I have a hard time believing that. I like the Imagine brand and have also used Whole Foods organic 386 to good result. If you can't or don't make your own, what do you use?