You saved money and used every last ounce of nutrition from the veg. What a great feeling!
(Okay, it's literally whatever you want to put in here. The only "must haves" are below.)
10 whole peppercorns
2 bay leaves
1/2 to a whole head of garlic
Place everything in the stockpot and cover with water. Bring to a boil, reduce to a simmer, cover and cook for up to 2 hours.
Check the color of the liquid. Should be a light golden color. You can even give it a taste. It should be flavorful, yet light and fresh tasting!
Strain out the whole chunks of vegetables and pour through a sieve to remove any particles and the smaller spices.
Let cool for a few hours on the counter and then refrigerate! Use whenever you want in anything you want. Can last up to 3 weeks in the fridge.