Help me to stop wasting chicken, beef & veggie stock

I need some sort of broth intervention. On any given day I have a box (or three!) of chicken, beef and/or vegetable stock lurking in the back of my fridge, like this one:

You're supposed to use it up within 7-10 days of opening, yet I have no idea how long it's been in the fridge. (Definitely way longer than 7-10 days.) This happens constantly. I pop the half-full box of stock into the fridge thinking that I'll use it again soon, but then I don't and I forget about it and it's dumped down the drain (wasteful!). I guess I don't really cook with stock on a consistent basis, so I don't have any sort of system for managing it.

On the rare occasion when I cook a whole chicken, I will make and freeze the stock in 1 cup quantities, which works really well. (Hmm. Why don't I freeze the boxed stuff?) I've never made beef or veggie stock, so for the most part I use boxed. I always buy the 32 oz boxes because I've trained my brain to avoid any type of single serving foods, like the 8 oz boxes of stock (uses more packaging) -- yet here I am wasting it anyways!

So how do you keep from wasting stock? If you buy it, do you buy it in a box or a can? And while we're on the subject, what is your opinion of bouillon cubes? I'm looking at the ingredients of some Wyler's Beef Bouillon, and it's not pretty. Hydrolyzed corn gluten, disodium guanylate, caramel color, propyl gallate. I'm not sure what these are, but I'm sure Michael Pollan would not approve.