I freeze broth in the big 3 lb margarine tubs. It’s just right for a big pot of soup. Also, drain canned veggies into a margarine tub and eventually there’s enough for a pot.
If there’s a fantastic buy on eggs (not in any recent memory), separate them and freeze in ice cube trays. Put a couple yolks in each cube. Fill the cubes with whites. Thaw at room temperature if you need “fresh” eggs.
I didn’t think you could freeze eggs? So you freeze the whites separately from yolks?