Stock isn't from blood, it's from bones, how are you making so many basic mistakes. Like the only thing I can even think how you would even make that is that beef stock gives off a lot of myoglobin sometimes, which I guess can sort of look like blood because its reddish or brownish or whatever, but its 100% not blood, and stock 100% does not come from blood. This is like thinking the liquid at the bottom of packaged meat is blood.