Haha ever better! It is like a base that you can use for soup but also for gravy or for all kinds of stuff.
Caldo de carne or fondo de carne they call it?
You van also use a little powder cube for this but those are always really salt. French cuisine has a lot of recipes like this (and also Pho Vietnamese soup has beef stock base in there)
I don't know in Spanish, but in Hungarian it is called a soup... Also, I remember one that I hate it and it looked even more similar to your thing, but that is more a Serbian cusine... (no offense 😂)... When my mom would prepare it, it would be like a soup, she would put in 4-5 plates, and store it in a refrigerator (not freezer), or in a cold room if it was winter...
When it got cold, it would be like a jelly, with pieces of meat (on the bone), that you would eat more with fingers than cutlery... lol..
Check it out:
https://www.atlasobscura.com/foods/pihtije-jellied-pork-serbia
https://www.tasteatlas.com/pihtije