That would be the comical extreme contrast lol, but imo making meat stock is not worth it unless you've got a bunch of bones/trimmings on hand already and you're gonna be lazy and toss it in a pressure cooker instead of letting it simmer for a whole day. Keeping veggie scraps in the freezer for stock is a pretty good middle ground though! I like just using stock paste out of a jar since it's easy to store, cheaper to transport, and you're not paying for the water content, and imo tastes much better since you can tweak the concentration of flavor more easily

ETA: I did have to restrain myself from adding in my favorite handmade noodle recipe