Beef and chicken stock are staples here too. I'm a big fan of roasting the bones prior to boiling...just a flavor preference. Like Moses, I freeze most of it in 2 cup blocks. I usually freeze a couple ice cube trays of it too. Sometimes I don't need the whole two cups and a couple of cubes work very well.
Personally, I'm not a huge fan of many thickeners. Corn starch and flour usually do it for me. I love using a Roux and this strategy has been a huge benefit for me.
http://allrecipes.com/HowTo/Making-a...ux/Detail.aspx
Being able to have roux and good stock on hand makes for easy (and delicious) pan sauces.