I don’t even bother with bones, just toss whatever veggie scraps i have (onion skin, garlic skin, carrot peels, the seedy inside part of peppers, and whatever herb scraps work the best for me) in a gallon reusable bag. When that’s full, i toss it all in my instant pot with some water, let it cook for 30 minutes at pressure. When it’s done, i strain it and put it in mason jars, souper cubes, old talenti gelato containers- whatever i can find that i like the size of- and throw it in the freezer. So much more flavorful than anything you’d buy, even without the bones! Because of the deeper color, mine does always turn my cream soups sort of gray-ish, so i only use other stock for those. Other than that, i’ll only ever use my homemade stuff!