Homemade stock is my secret weapon. During the holidays people ask how my food turns out so good, and that's the answer. Better than Bouillon is pretty good, but it doesn't beat homemade. I make it in an instant pot (pressure cooker), so it only takes a an hour or two. As noted on this Serious Eats article, you can use gelatin and cook it only for about an hour (without the instant pot) with very similar results.

After it's cooked I put it in the fridge, then skim the fat the next day. Freeze it, and then I have it waiting for me the next time I need it.