I’ll have to reread the article and see! 
But seriously, I can’t imagine much impact with veg stock, but I don’t recall ever making veg stock. For me, it’s almost always poultry, occassionally seafood for gumbo or Jambalaya. So the question becomes am I going to buy carrots tops , or celery leaves, or a leek, or parsley stems? Maybe I have some in the freezer! Along with the shrimp shells, chicken wi g tips and crab swimmer thingies.
Now I’ll freeze some herbs,maybe green onion, BEFORE they get black and slimy in the crisper.
