This makes a huge difference, and is how I prefer it as well.

Wait, you mean adding salt to your food makes it palatable?! Eureka!

Seriously, if I need to boil something in sodium to make it taste great, that kind of defeats the purpose.

He said stock. Salt is not needed, and there are plenty of decent ways to make a great vegetable stock without it.

That said, it's not clear why you'd regard adding a little salt as bad unless you had a serious medical condition prohibiting it. I get that you'd want to avoid the absurd amounts a lot of prepared foods include, just for taste.

I use unsalted stock exclusively in my cooking, because I like the ability to add salt in later, and if I'm adding other salty ingredients, I don't have to worry about overdoing it.