I have always dumped it out in the past. BUT, your post is a bit of a heads-up! I think I will save the broth (we are cooking our corned beef today) and use it next week to boil some Great Northerns.
Using that broth should make my famous (at least here at home, it’s famous) ham and bean soup (with now-in-season spring Vidalia onions added) even BETTER. Thanks for the idea. [:p]