Here's how to make a basic stock: Start with your basic mire poix, add garlic, any kind of bones (chicken, pork, fish, beef, veal, lamb), cold water, black peppercorns and the bouquet garni of your choice (that's a bundle of herbs tied together with kitchen twine or wrapped in cheesecloth). Sweat the veggies in a large pot and cover. When translucent, add bones (trimmed of excess fat). For a darker stock, roast the veggies and bones on a sheet pan in the oven before adding to the stock pot. Put the bones and veggies in a pot and cover with cold water (not warm or hot - this will ruin your stock). There should be about 2 inches of water above the level of the ingredients. The higher the ratio of solids to liquid, the more flavorful the stock. Add the bouquet garni and peppercorns, then heat on high until it boils. Reduce heat to a simmer. Chicken stocks cook about 3.5 hours. Veggie stocks cook about 45 minutes. For veal, beef, pork or lamb, cook 6 to 8 hours. Skim fat off the top periodically. Taste and season accordingly and strain into an appropriate container.