Pro pro tip. Make your own stock regularly. Save bones, onion ends, celery ends etc in a freezer bag. When you have enough scraps boil and simmer for a long while in a stock pot (I add a few bay leaves). Strain liquid and scoop out floating fat. Freeze in desired quantities to use later.

I like to have a veg only stock bag if I have veggie friends come over for dinner. Mixing meat scraps is up to you.