Probably more for commercial cooking, just an odd thought I had that I wanted to get feedback on. So the idea is instead of making an amount of stock and using that stock up, make about 1.5 times the amount of stock you normally make. Then use the extra stock the next time you make stock, making the same amount of stock you made the first time. In other words, when making stock, have a "buffer" of sorts that you never use up.
Inspired by the book "sauces", the idea here is that with this method, approximately one in every three molocules(?) are from previous batches of stock, which gives the stock a greater depth and flavor to it.
That said, tell me what's wrong with this. Is it safe? *evil grin*