How do I increase the quantity of an a la minute pan sauce?

I oftentimes will make a quick pan sauce after pan-roasting any sort of protein. My S.O.P is to saute some shallot in a bit of the remaining fat, add homemade chicken stock, add a generous dollop of Dijon mustard, season with salt, and bring to an aggressive boil. Once it's reduced a bit and has that telltale viscosity, I add a couple of tablespoons of butter, stir to incorporate, test to see if the sauce clings to the spoon, and then pour it all over the awaiting meat.

Since I reduce the stock to achieve a viscous texture, I'm naturally driving off water and subsequent volume of the sauce. How do I go about increasing the overall quantity of the sauce, if I have to reduce the stock to a certain consistency? Do I just start out with more stock? I know that adding more butter can only be so good if there is enough liquid in the sauce to accept it.

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