Since there are no good convenience bases sold in my area and I don't have time to make stocks too often, the only possibility seems to be that I make 3-4 liters at a time, reduce it as much as possible, freeze it and then dilute the desired amount in water when I need it. However, I've read that glazes diluted in water to their original volume don't taste the same as the stocks they were made from. Is there a way to fix this, e.g. by simmering with additional herbs and vegetables for an hour or so? Thanks.