There are two things a good meat stock provides, one is flavor, and the other is _gelatin_. Vegetable provides the first but not the second, and store bought meat stock has the first, but not the second. A really good homemade meat stock will gel _solid_ if you refrigerate it. I've never found a brand of store bought meat stock that has an appreciable amount of gelatin.

One way to level up your pan sauces at home is to dissolve a packet of clear unflavored gelatin per cup of stock before using it -- give it about 10 minutes to bloom first and then stir it. It'll make it much thicker and richer as it reduces -- and this works for basically any recipe that needs stock.