Stock is so easy to make! Yes, it’s easier to buy a carton or can of it, but I think some of the nutrition and flavor is lost. A good batch of stock is full of gelatin, congealing after refrigerating, so you know it’s rich. With homemade stock, you can also use minimal salt. I always like to add salt just as I’m finishing preparing a dish. Otherwise, I believe too much sodium soaks into the ingredients. Not that it makes the finished product taste that salty. But it IS loaded with sodium! The salt added to dishes last is more pronounced, so you can use less.
Some folks might add carrot, celery, herbs, and/or onion to the pan when roasting their meats, to add to the stock. It will add more flavor, but I prefer an unadulterated stock: other extras can be added in later, when using the stock in various soups and sauces.
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