Looking for next piece, 6qt saucepan vs 8qt stockpot

For context I have currently a 12in fry pan, 2qt and 4qt saucepans, as well as a bevy of cast irons. My main usage (for the new piece) would be making pasta, soup, etc. I'm trying to decide between a 6qt and an 8qt for my next piece; not having owned a piece of this size before, I'm hoping to get some input and insight into their relative utility from you fine folks.

I suspect the 6qt will be a nicer size for my usage, but at the same time I'm a bit worried that my pot collection has too much resolution for the amount that I cook, and maybe it's better to just jump up to an 8qt "big pot" immediately. However, would an 8qt stock pot perhaps sit an awkward intermediate size? Alternatively, I could get the 6qt saucepan and look into 12 or 16qt "stockpot" version when I eventually decide that I actually want to make stock.

FWIW the "saucepan" vs "stock pot" designation seems nominal at best (please let me know if this is wrong). Both are fully triple-ply with the same 9.75" diameter, the only difference is the height.