ingredient: vegetable stock
Storage: pantry (unopened), fridge (once opened, about 4-5 days)
Usually made from carrots, onions, celery, and water. Essentially always able to use vegetable stock in place of chicken or beef stock in most recipes. Sometimes that substitution alone means the dish becomes vegetarian. Key difference is that vegetable stock lacks gelatin, so often warrants adding a little extra fat to the recipe in the form of olive oil or butter. Easy to make at home, but find a good one and keep a few cartons in the pantry.