I make four kinds of stock: Chicken, Beef, a hybrid of both, and occasionally a vegetable stock.  Using home-made stock makes everything it touches better.  Making stock is absolutely simple, and easy to store. We freeze pre-measured amounts (though, there is some lossage, so you have to re-measure and adjust if your dish begs for accuracy).

A cool tip is to freeze a couple of ice-cube trays with stocks, and then store them in cubes in the freezer; each cube is about 2 tablespoons, and 4 tablespoons is a quarter cup. They are great to throw in a pan for re-heating a risotto.