That's a loaded question chefjr. Here is a very basic recipe for veal stock - then after that you can make a reduction.
Makes 10 quarts of veal stock
- 10 pounds veal breast, cut into large chunks, remove as much fat as possible
- 2 cups dry white wine (such as Sauvignon Blanc)
- 6 medium yellow onions, quartered
- 4 medium carrots, coarsely cut up
- 10 large leeks, white and light green parts, cut up
- 1 center celery stalk (the pale yellow stalks in the center)
- 4 cloves
- bouquet garni: 30 parsley stems, 2 fresh thyme sprigs, 1 bay leaf
- 2 1/2-inch chicken bouillon cubes
Preheat oven to 400° F. Roast the meat for 45 minutes to one hour. You want it to be nice and browned with some deep russet color. Just make sure the meat juices in the pan don't burn.
Transfer meat to stockpot. Drain fat from roasting pan.
Place the roasting pan over medium heat and when hot deglaze with some wine or water adding this mixture back to the stock pot.
At this point you can add the 10 quarts of water and bring to a boil.
Add the vegetables, cloves, bouquet garni and bouillon cubes and bring back up to a boil again.
Simmer, partially uncovered, for hours, depending on how the stock tastes to you, at least 4 hours. Add water throughout the cooking time to keep the level even. Skim off any foam that may collect around the edges.
Cool before refrigerating. Make sure to defat the broth before storing. Refrigerate up to 4 days, then reboil, and reboil every 4th day to prevent spoilage. Can be frozen up to 6 months.