I agree with all that, ehBeth. Leftover leftover leftovers are often a kind of treasure. Hidden treasure, if I didn't label them if I put them in the freezer.
I've got a soup on hand now that started out as a package of pork for posole, not a lean cut, (I'd had no intention of making posole)
, cooked in a crock pot until it tasted good* (I usual have cpot on low, but this time high), with water, new mexican chile peppers, thawed caramelized onions, garlic, cumin). Delicious.
After I scraped off the cold fat on top after refrigerating, that remainder kept as leftovers for a few days/fridge, still good, still a bunch left even after a couple of more meals (sandwich, tortilla wrap). So, I made a batch of rice, added the leftover to that with some leftover tomato sauce, and some leftover sauteed collard greens, diluted with more water and cooked back down a bit.
Delicious again, and it's a pretty good volume of soup ..again. A lot of the flavor in the juice was first in the form of aspic (jelly), which dilutes easily, and the meat is still flavorful even now.
*usually you can leave a crockpot on low for hours, and I suppose some have timers - mine is just a cheapo item. This was the first time I've used high on my crock pot, other than to get the heat started. Anyway, it worked, but I was on hand to check the progress.