This is a real peeve for me! The reason it tastes like beef (or chicken, or other meat) stock, is because it has the same HERBS, the whole "seasoning' thing! NOT because it tastes like water that you used to boil meat!
I don't have any new terms to use instead, since we're so used to the things that make "beef" taste like "beef", and chicken taste like chicken. I know that marmite, mushrooms, carmelized onions are more beefy, and sage thyme and parsley more chik'ny. Maybe something like dark savory veg broth, and light herby veg broth?
Yes, I use those terms too. I love Better than Boullion no chickn broth. It's just ironic that it tastes like what we know as chicken broth, but if you took the seasoning out of real chicken broth it's just ---disgusting. It doesn't taste anything like "chicken broth" without seasoning, but if you take the 'chicken' out of it, it still tastes like it!