OMG! NEVER throw away homemade stock. If you can't think of anything to do with it right now, freeze it in manageable portions and use for extra flavor for the next stew. In a pinch, I make clear soups with all broths -- a great addition to a winter dinner that literally takes 5 minutes to prepare.
Take three cups of pork (or beef) broth, a can of red salmon with all its liquids, one large diced good quality tomato, a sliced thing of garlic and/or some thinly sliced onions. Dump everything into a microwaweable bowl and nuke until hot (about 4 minutes). The combination of meat broth and fish "filling" works surprisingly well.
The reverse is also awesome, by the way. Mix a packet of instant miso with some cooked pork or beef, add cut up tomato, garlic and/or onions and microwave until hot.