Stock Based Pizza Dough
I have experimented with both chicken and beef stock (homemade) in bread, as a substitute for water. I would not call the results a 'failure', good loaves of bread did result, but I could not say they were any 'better' (or even different) than if I had not used the stock. The 'expected' flavor did not come through, though I did see a slight discoloration.

There are others who seem to concur with this:
http://101sweetpastry.com/french-bread-boule/
While others still report mixed results: http://www.thefreshloaf.com/node/17864/use-broth-dough
And still more who will swear by it: https://juditbakes.com/2014/07/25/chicken-stock-bread/

With worst thing that could happen being nothing special, I'll echo the sentiments from that second link: 


  I know some people hate to risk even the possibility of wasting food,
  but, face it, the cost of the ingredients for a loaf of bread is
  minimal. And if you enjoy a good experiment, there is never a waste of
  labor involved even if things go wrong.


With that in mind I will say the three day 'ferment' does give me pause for concern. I would personally start with something that offers a faster rise, but that all depends on how much 'risk' your willing to take. If your fridge is hovering at around 34°F (2°C) the risk should be minimal.