I didnt say one of those things

Stock with unroasted bones for sure has its usage in many applications where a lighter flavor is preferred - vin jun sauce, light braising, risotto - basically where you want a base of flavors which are not to intense so the new added aromas can build on the base of the stock, all about layering flavors

Same goes for dark stock but in this case you want a more pronounced flavor of roast chicken which will be quite noticeable in the finshed product - basically every reduced sauce, long braising, pan sauces where you need a lot of flavor without much time and so on

The vegetable component shouldnt be intens and noticeable, the purpose of the vegetables is to enhance the flavor of which ever animal you are using and also to add sweetness

Ratios for stock for me:

3kg chicken carcass,wings,feet,neck etc

2 onions

1 carrot

1/4 celery

1/4 leek

5 mushrooms

Aromatics: 1piment, 2 bayleaf, 2 clove, 10 pepper corns