I make stock fairly regularly but it still is a good amount of work. However, I love what it produces, a stock with flavor and that gelatinous mouth feel. When I put my stock in the fridge it turns to jello. I've never once bought a store bought stock or broth that does the same.
Why is it that stock with same level of flavor and mouth feel not available at the grocer store? Is there something about real stock that makes it impossible to pasturize or freeze for mass sale or is there no real market for good stock?