Woohoo, a stock virgin! Basically, it’s a flavoured liquid. You can add stock to stirfries (one or two icecube portions) to massively help out the sauce. You can heat about a cupful of stock per person and cook vegies in it, then blitz to a puree for a lovely soup. When stewing anything, using stock instead of water. It makes a delicious gravy with zero effort. In fact, it’s worth making stock just for gravy … you only need a simple roux and add stock for a basic gravy, and then put in any additional flavourings such as garlic, mustard etc. Stock of any kind just upsizes the flavour component of any savory dish. My personal favorite is to add about 50% stock to water when cooking rice by the absorption method. Gamechanger! No need to salt the rice, and the depth of flavour is amazing. Fish stock cooked rice is particularly delicious.
Re drumsticks. Once the meat is eaten, chuck the bones in a baggie and then into the freezer. When you have 6 of these available, you have enough to make a small batch of chicken stock. I usually go for 2 chicken carcasses (fresh or frozen) bone only plus carrot and onion as above to make about 1.5 litres of stock if you break up the carcasses so they are flattish in the slow cooker.
But soup or ramen would be a good intro to stock. And easy.