I'll try to make this as focused as possible, so that a reasonable answer can emerge. I have a (loaf?) of scrapple, which Wikipedia describes as:
traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.
I'm fairly new to cooking, so this is a question about soup stocks in general. Given the ingredients, is it possible to create an edible soup stock from it, as one would from other leftover meats? If so, what kind of ingredients would pair well?