How do you make....

I take my meat, bones, or sea food shells and cover them with water. I add what ever vegetables I want. Carrots, celery, onion or what ever else I have on hand except peppers as they taste to strong when cooked for a while. I some times add tomato to it but it depends on what I am using it for. I cook it until the vegetables fall apart. I strain it and then let it cool in the fridge over night. That way I can take the fat off the top before I freeze it. I freeze some of it in ice cube trays and others in cup size portions. I have kept it up to a year with out it going bad. When I freeze it I put it in quart bags, squeeze all the air out of it, and lay it flat on a sheet pan. That way it takes up less space in the freezer.

The sea food shells I use are crab shells, and shrimp shells
The Chicken I use bones, skin and dark meat. They make better broth.
Pork I take the fat off the the pokr and use pork and bones
For beef I use hamburger meat or pot roast pieces.

Vegetarian is carrots, onion, garlic, celery (leaves too) green beans, corn anything but beans.

yes any bones will make good stock. I save my ckicken carcass for chicken stock too. When I buy one of those rotossery chickens I use the bones, and the broth in the bottom of the container as my stock base.