Thanks for the replies so far, its making for some great reading.

I am starting to formulate an opinion that my local is not a 'typical' BIR whether by design or perhaps having chosen to be slightly different. They have been around for a long time whilst others have come and gone. So perhaps this is the secret to their longevity.
The stock pot certainly looked to contain the essence of your description for a basic stock CA. It looked very similar to a real chicken stock in its translucent colour. I wasn't close enough to define its smell unfortunately.
Another thing that I have considered is that when a member has asked 'what's the best base to go with a specific dish', a different base has been recommended. That suggests that they are therefore more specific and rather than being a base, they are infact a sauce for a dish or dishes albeit finished or waiting for final ingredients. Again this brings me back to my train of thought and a single stock.
Either way, the goal is to produce a BIR meal at home. So regardless of the method used, if the result is a BIR tasting meal, job done. The biggest problems we all face sharing methods and recipes though, is preference, experience and regional variation of the BIR cuisine. After all, one man's meat is another man's poison.