I'm glad to hear it! They're both good but while bouillon cubes are made from dehydrated ingredients a fond or stock is created by reducing a broth until you reach the desired intensity. It creates a more intense flavor and doesn't contain as much salt as bouillon cubes.
[Poking through the refridgerator... ah! There we go!]
This is fond brun or estoffaude. [Showing her the bottle!] It's a basic fond made from marrow bones, beef, poultry carcasses and a number of vegetables - you can use it for most things and since you're cooking with beef it will emphasize the flavors of the meat.
[There is no France in his world but apparently French cuisine is A Thing.]