So it turns out that eating raw fish might not have been such a good idea after all

[IUFG]

That's not stock. That's hot water with some fat and meat juices in it. The stock is made separately using bones from previous roasts and is added after the wine has deglazed the pan.

You are over complicating things and too much effort, b.

I wouldn't use water for, say, a forequarter / rib cut. but certainly for the arse end cuts.