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What exactly is scallops' "own stock"? 

I don't think the author's referring to fluid from the scallops, because on p. 124, she advises buying [dry](https://www.splendidtable.org/story/2016/04/01/why-you-should-cook-with-dry-scallops), not wet, scallops. 

>Refrigerate immediately after purchase, and ideally scallops should be cooked or consumed within one day. Scallops may be poached before freezing in **their own stock** and stored in the freezer for up to three months. Flash-frozen scallops are also available in grocer's freezer cases. 

[*Totally Scallops: Not Just Another Cookbook* (2009)](https://www.saltscapes.com/8-kitchen-party/1069-finally-a-cookbook-on-scallops.html) by Judy Eberspraecher. p 136.