Agreed, but it isn't the vacuum that forces preservatives into wood or marinade into meat. It is the atmospheric pressure exerted on the outside of the plastic vacuum bag that drives the liquids in deeper than they would normally penetrate if they were simply applied to the surface.
I'd be interested in seeing what would happen if the oil soaked stock was surrounded by some material more absorbent than wood before the vacuum was applied... especially with the addition of heat to thin the oil. Of course, any absorbent material that was too porous would simply collapse under the vacuum, and absorb less than it would under normal atmospheric pressure. So something like kitty litter, corn meal, or whiting would likely work better if using vacuum bags.
