"Gelatinizing" veggie stock?

Not sure what to call the process, but I'm vegan and read/watch a lot of cooking stuff and I've noticed how meat stocks thicken not just by reducing but also due to the gelatin. Anyone ever tried the same with veggie stock and some kind of thickener like agar? I usually either have to boil my sauces down or use something like corn starch. Would there be any point to making a big batch and using add you go like a meat stock vs just adding agar to a sauce each time? I really like better than bouillon and the other night realized I was adding water to the pot to make stock and then reducing the water I just added. I guess if I'm picking up the other flavors this might make sense! Thanks! submitted by /u/Got_ist_tots