I've been pretty happy with "better than bouillon"
Whenever I make stock I make a lot and then freeze it in ice cube trays. Pop out into a gallon ziplock and keep in the freezer. Same convenience at time of use, for slightly more work to make it, but IMO it’s a superior result (especially when you consider chicken/beef/veal stock vs concentrate) so i’m willing to go through with it.
Marco Pierre White is on record for saying he doesn't bother to make stock at home.