Add all ingredients to a large pot and bring to a boil. Stir to make sure salt and seasonings are blended. If a specialized stock is being made, add those extra ingredients now (example: add chicken bones to the water).
Lower the temperature to medium-low and cover pot. Simmer for 4 hours.
Pour the stock through a sieve. Discard anything caught in the sieve (it will be tempting to try eating the vegetables, but the flavor has been leeched out of them during the simmer).
Allow to cool, then place in containers to refrigerate. Use within 1 week.
If a fatty stock was made (like chicken), skim the fat from the top of the containers and discard.