Stock--how long will it keep in fridge?

Hi all,
I know that all the cookbooks and the like state that stock will spoil in the fridge after 3 or 4 days if you don't boil it, however, how long have folks kept it successfully without the regular boiling?
I ask because I made some beef stock a week and a half ago, and just got too busy to put it in ice cube trays and freeze it. It was properly cooled and refrigerated initially. I hate to just chuck it. I've now boiled it to death (it needed to be reduced anyway), so can I assume it's okay?
It tasted and smelled fine to me, not sour. I double-checked the temp of our fridge and it was at 35 degrees fahrenheit. The stock was quite gelatinous and I hadn't yet scraped off the fat.
I guess I'll know by tomorrow if it wasn't okay, since I tasted a decent amount of it, just to be sure [and those of you who are sanitation obsessed, please don't flame me for that]
Thanks for any info.
Anna

Anna, I would say that since the stock tasted ok and has now been reboiled, you got in under the wire and now have a new timeline, but I would divide them into small containers and freeze them unless you plan to use in the next few days.

Hi Anna,

I usually freeze mine. I pour the stock into a muffin pan and freeze. Once all the stock has been frozen I place all the little "pucks" into a vacu-sealed bag.

When a need a little bit of stock for a soup, sauce or recipe I simply take out what I need and reseal.

dan