I keep a fair amount of homemade frozen stock / bone broth too, but like I said in the OP, I go through a lot of stock, so if I’m, say, making a simple weekday soup out of leftover ingredients in the fridge, I might just go with a commercial stock, and save the ‘liquid gold’ for a weekend meal.
Clearly the takeaway is, if you do use a commercial stock or broth, higher price does not equal higher quality, and don’t bother with ‘bone broth’ since it seems like they just call it ‘bone broth’ and charge more. I just now noticed in another chicken stock thread post, America’s Test Kitchen rated Swanson’s stock and broth, among the most inexpensive brand of all the ones they tested, #1, and Kettle & Fire, the super-expensive brand I just tested, as a “not recommended” (they tested stocks and broths, not so-called ‘bone broths’, but still). So I could have saved myself some money and effort on my test of the K&F brand 
. Oh well.