Not taking stock, but making it.
I use stock a lot when I cook. If I make rice (especially for a skillet meal), I cook it in stock instead of water. A lot of recipes I use call for stock, and I will often replace water (or water and a bullion cube) with that amount of stock.
I make it quite simply. I take the carcass (chicken or turkey, or beef bones if I have them) and simmer them for several hours in a large stockpot. I'll throw in some peppercorns and assorted herbs to add flavor, maybe a teaspoon of salt. I let it cook a long time because otherwise, it will be weak. Then I let it reduce if I want very intense flavor.
I cool it off, skim off the fat, and will either pressure can it (it's much easier to use stock that doesn't have to be defrosted) or freeze it (if I have no jars left or if there's only enough for a jar or two).
I will sometimes freeze it in ice-cube trays and pop the fully frozen stock cubes into a ziploc bag that is clearly marked "chicken stock." I mean, you don't want those things ending up in your iced tea. I'm just sayin'. I like the stock cubes because if you want to add a little water to something--a frozen or leftover soup that got very thick and needs thinning out, for example--they come in quite handy. One or two are also are good for adding a little bit of extra flavor to things you wouldn't necessarily expect to pick up the flavor--pasta cooking water, for example, or sauces or sautees.
I do the same thing with vegetable stock. I take the scraps and save them in a container in the freezer. When it's filled up, I simmer it for several hours, let it cool, strain it, and either can it or freeze it. I like to keep vegetable stock onhand because I have vegetarian friends, and it's a good replacement for chicken stock. Also, I like using every bit of something before throwing it away or composting it.
Also, I know what's in the stock I make. It's not high in sodium, it has no color added, and no weird chemicals or additives with seven syllables.