Yesterday, I was at the greenmarket and bought some "broth" from the guy at the bison meat stand. I asked him, "Is it seasoned with salt or anything else?" He replied, "No, it's just pure drippings from the marrow and bones."
That sounded tasty enough to me, so I bought a pint of the stuff. But in order to use it in a recipe calling for meat stock, what should I add to it besides salt (and maybe water if it's too viscous)?
That brings up the larger question: in order to be considered meat stock, what must a broth or liquid contain other than meat drippings?
Salt? Pepper? Other seasonings? Aromatics?
I know this is a sub-Cooking 101 question, so pelase forgive my ignorance. Obviously, I've never made my own stock, or I'd probably know the answer to this question already.