I always keep a pot of cooking stock on the go.
I put all sorts of stuff in it. Sometimes I put in a piece of chicken, boil it up, let it rest then brown it off in a skillet. Sometimes I toss in some pasta and cook it up. The stock turns ordinary pasta into something delicious. Right now I'm cooking up some dried beans. I'll sieve them out and cook them with rice. I'll use a little bit of my stock to flavour the rice.
The stock is too powerful a flavour to eat on its own. But the nice thing is that cooking things in the stock adds flavour to the stock and cooking things in the stock adds stock flavour to what you're cooking.