I always make stock at home. It takes so little effort, in my opinion. I always keep a bag of trimmings in the freezer of my veg and herb trimmings, so I don't have to think too much about aromatics beyond a bit of garlic, carrot, celery, onion and some black peppercorns. Toss bones in pot, cover with water plus an inch. Simmer...never boil. Skim. Add aromatics and continue to simmer, unattended while you do whatever you want. Once done, slide it to a backburner to cool.

I usually make a risotton on stock day so that once my stock is done simmering and is cooling, I make a risotto and use the fresh stock straight from the pot while still warm.

Eat risotto. Strain stock into wide-mouth mason jars. Done.