OK here's the deal. You make stocks with a purpose. You don't JUST make veal stock or chicken stock. Stock is a flavor base, it's what gives your end product the dynamic flavors that you want. Extreme Example: You want to make Vegetarian Broccoli Soup. You make a veg stock heavy on the broccoli stems, with maybe some rabe and broccolini stems to emphasize, YEAH! this is Broccoli Soup!
Or, you're making a roasted chicken jus. Don't just make frozen chicken-back stock. Roast the backs first. Roast the mirepoix, too. Roast the black pepperporns. If it's a jamaican-jerk style roast, add some pan-roasted allspice twigs or berries.
The point is, think about your end product. Don't make a veal stock and modify it for Grilled Venison....
More on stocks coming up
