Fortified wines! A quick pan sauce can make a very basic meal feel fancy, add a ton of flavor, or cover a lot of sins, so Vermouth, Marsala, Madeira, Sherry, Port, and Sake all live near my stove. The same cabinet houses the rest of the shelf stable liquids: vinegars (acv, balsamic, rice, sherry, and black), Worcestershire sauce, fish sauce, soy sauce, tamari, another soy sauce that also has alcohol in it (great for stir frying or if you don't have sake or mirin when a recipe calls for it), sesame oil, chili oil, and Mae Ploy.
I also keep garlic, onions, and shallots on hand, as well as a couple fingers of ginger in the freezer (you can peel and grate straight from frozen).
I keep a well stocked spice cabinet, but the things I reach for the most are: garlic & onion powder, smoked paprika, ancho chili powder, regular chili powder, cumin, ground mustard, and tarragon. And I go through cinnamon faster than anything, because I use ~1 tbsp/week in my oatmeal mix. The only pre-made blends I really use are penzey's smokey seasoned salt, tajin, and Memphis dust (this recipe makes a seemingly absurd amount, especially if you aren't using it as a dry rub, but it lasts forever in a cool, dark cabinet). If you struggle to keep brown sugar from drying out, coconut sugar is a good substitute. It's definitely more expensive, but it has a similar flavor while being dry, like white sugar.
Fridge: chicken better than bullion, heavy cream, romano and parmesan, hoisin, oyster sauce, Sriracha, ketchup, yellow and Dijon mustard, and mayo - both American (Duke's) and Japanese (Kewpie).
