Early in our marriage, Mrs. ricepad purchased several Freezette brand storage containers. They’re cubes and hold about a quart, I think, with slightly rounded corners, so they fit into the freezer very efficiently, and have come in handy for stock, soups, and anything else we want to freeze. I don’t think they’re still being made, but their size and shape are ideal.
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I concentrate all my broths, take a taste test at the end, bag them in pint freezer bags, then mark them “dilute about 3:1” or 4:2 along with notes about whether it will need additional salt etc.
This is chicken, beef, duck, fish/seafood, whatever.
I’ve never tried it with corn/cobs, though, because anytime I make that stock I just use it immediately. I’m worried to try suggesting it to anyone, because the sugar content might make for scorchy-flavors?
Maybe if you concentrated it very slowly… but that’s as much of a drag as bagging up a bunch. Sorry.
You think far more scientifically than I do.
Also ICYMI 
