You’re a dyed in the wool old school cook who makes scratch stocks at least once a week. You would never consider using mere tap water for any of your gumbos, soups or stews but are you making master stock?
Once you do you will never use plain old stock again.
Our master stock turned two years old a couple days ago, and it’s richer and more nuanced than ever. Of course many households and restaurants in China hold master stocks that are over a hundred years old.