It is a new one on me.
I love to make stock and truly believe in the s-l-o-w simmer and skimming the surface.
But, heck, it might turn out OK or even pretty good.
A few bones and pieces of veggies are pretty cheap and you might want to experiment.
Go where no saucier has gone before.
Think I would start with chicken first, however, the beef bones being a lot thicker take a lot more time to cook.
Good luck and whether you win or lose, let us know.
No experiment is a failure, it is just an experience you can learn from.