I've gotten to the point where I virtually never buy stock anymore: it's so easy to make, and I find that it tastes better than anything I can buy. Plus, I can control the sodium content. My basic stock consists of onion, carrots, celery, rosemary, salt, and water. Then, strain the solids out. From there, it's very easy to turn it into: a beef, chicken, or pork stock - add some bones with a bit of flesh on them to the basic stock. Whenever I get barbecued ribs, I wash off the leftover ribs and use these in a stock. If making a stock with a fatty piece of meat, allow the stock to cool, the scoop the fat off the top of the jar. I once made a chicken stock with the skin...never again! There was so much fat that I don't think I ever got all of it out. a seafood stock - add the carcass of the fish, or shells of the shrimp, lobster, or crab, to the basic stock. other stocks - when making a mushroom soup, I scoop the veins out of the portabella mushrooms and add the scooping to the stock. When making an asparagus soup, the woody ends of the asparagus go into the stock. I do like having a carton of chicken stock on-hand, in case I don't want to spend 4 hours making a stock. This is also useful if I want to use stock in some limited way (my light light pesto recipe uses 1/2 cup of stock...hardly worth cooking a whole pot of stock if I have some already handy).