Since there is fish stock, chicken stock, beef stock and vegetable stock, why is there not any pork stock?

Pork stock is a thing it’s just not very common. I can get it in my local supermarket.

Pork bone broth is widely used in Asia.

It’s a thing. I make soup with homemade pork broth. I make it from pork ribs, because my husband likes the ribs with the soup.

Knorr makes pork bouillon I just googled it. I use their chicken and beef bouillon.

what @Hawaii_Jake said.

The issue, I think, is that fish stock, chicken stock, and veggie stock each have some level of distinctive tastes that they add to the meal being prepared.

Pork is pretty bland by itself, and its stock is probably just as bland.

It is bland. I make pozole with it or poblano soup. Both have chilis to make the soup flavorful, plus we add stuff to the soup like the riblettes, the hominy, raddish, my husband squeezes some lime in it, he puts cilantro (I don’t like cilantro) I can’t remember what else.

Pork stock is certainly a thing. Just boil a ham or boston butt bone, remove the fat, and make a killer soup or cook beans in it.

There is. Not as commonly used. I make my own for noodle soups, and stews.

I make split pea soup with leftover ham bones. It’s one of my favorites.

Better Than Bullion makes a ham stock base. There’s also a Goya brand that has ham bullion. It’s a dry powder. I’ve never done it, but I assume that you can make your own ham/pork stock by doing the same things that you do to make your own beef or chicken broth. Back in the good old days, we had a special cut off the hog called fat back. When cooking certain foods, you cut off a chunk of fat back & throw it in the pot to cook with whatever you wanted to flavor. Gave an excellent pork flavor without making stock.