This is a subject where I believe most of your answers lie in the past.

Off-cuts will be produced in smaller batches and consequently become more expensive; some may fall by the wayside.

Oysters and lobster, for example were food for the poor, even with laws established limiting how much could be fed to workers. Samuel Johnson, editor of the first English dictionary, famously went to market for oysters for his cat because it was considered such a poor-person's food that he didn't want to force his house staff to be seen in the shameful act of purchasing them.

Look at St John in London. A global icon of the culinary world, established on the art of offal.

The production of gelatine has been in operation for a little while now. I have no doubt we'll find ways to make lab-grade legit quality collagen. Everything else about stocks are addition flavors from veggies & aromatics. Even products like Better the Boullion are at least OK, and with a little care & a few sheets of gelatin can produce a relatively respectable stock.

I think the culinary world will change around this, but it is constantly evolving regardless as new ingredients, techniques, and technology comes available, and as others fall out of favor or availability.

Already things like sous vide and molecular gastronomy are reshaping the way we cook professionally, and at home. Lord knows the air fryer has already found a ubiquitous place on the counter of the home kitchen when they were practically unheard of five or ten years ago.