This is how that went:
This is the vegetable stock simmering - about 1 hour should do it.
Strain as for other stocks and use in place of brown beef stock to make brown sauce vegetarian-style.
This is a basic chicken stock--not as detailed in photos as the others:
After the bones have simmered for one hour, add the mirepoix and sachet. Simmer for another hour.
A double thickness of cheesecloth in a colander is the easiest way to strain the stock.
You may wonder why salt was not mentioned here for the stocks or the brown sauce. Salt is always added to the finished dish, not the base. Salt is only there to enhance the flavor, not to create it. The stock should be very flavorful on it's own.