[T.G]

I think you actually made broth, not stock. From what I recall, stock requires bones, but the lines in home cooking are quite fuzzy.

As for me...rather than buying the overpriced individual pieces, I tend to buy whole chickens and butcher them myself which leaves me with necks, hearts and backs, which I wrap up in a few layers of saran wrap and toss into a bag in the freezer. Once I get a few pounds in there, I'll make stock from them.

Same with raw shrimp shells, save them in ziplock bags in the freezer until you have a few pounds and make a stock from them.

For beef and fish, I just buy the bones. Never bothered to make pork/ham stock - not exactly sure why, I just never have.

While it doesn't fit the classical model of "how to" I actually prefer a pressure cooker to the stovetop or crockpot methods. Although I will say that short of going through the extra work of making a consomme, the clearest simple stocks I've ever made came out of a crock pot.