My father makes some pretty tasty stock and glace, but the problem is he stores it in the fridge and some of it is approaching 1 year old. He regularly "updates" the stock and glace by making a new stock using the old stock/glace in place of water. He occasionally adds water if needed to cover the bones and meat, but he usually just uses the stock for liquid. He "updates" every month or so, sometimes less frequently. He stores the stock and glace in a very cold fridge (~34 deg F) and puts plastic wrap right against the surface of the stock rather than over the top of the container. He insists this is perfectly fine and healthy, but every single thing I have read says otherwise. Please help me convince him that he should not do this and that he should dump what is in the fridge, make it fresh, and store it in the freezer.