They were pointing out that with meat stocks it depends what went into the pot - a good home made (or restaurant) one typically already has enough to make it “g

They were pointing out that with meat stocks it depends what went into the pot - a good home made (or restaurant) one typically already has enough to make it “gel” in the fridge. The box types you mostly get in a store didn’t have this, so might want to add if your recipe assumes it.