My experience with stock boils down how much effort is required to create the stock vs how much and how long can it stay in the fridge.

It takes hours to make good chicken stock and I want to make and store a whole lot of stock so that it is available to me for at least a week or longer. However, I don't have a lot of space in my fridge.

Boiling your stock down to a fraction of the original volume is not a solution .. the carrots and celery and especially the aromatics do not do well when frozen for over a week. edit: typo