Demi-Glace is one of my ultimate staples too. I buy the 1/2-C ziplock containers and fill-away.
When I first started making veal/beef demi, I made it the traditional way with sauce espagnole and more stock reduced by half with aromatics, but now I do a shortcut version that tastes 95%+ as good.
First off, my stock is rich to begin with. I use 10lbs bones per gallon of water (along with the aromatics, tomato paste, sachet, etc). For veal demi, I buy 20lbs of split knuckles and make 2gal of brown veal stock. Then I freeze 2qt, and make demi with the remaining 6qts (yielding 2qts).
1 large onion, 1 carrot, 1 stalk celery are browned in a pot. Then I add half a cup of flour and enough oil to bring it to the "wet sand" consistency. Cook until I get a dark peanut-butter/brown coloration, and then I add my 6qts of stock. This is then simmered/reduced by 2/3 to 2qts. About an hour before it finishes I add a couple cloves of crushed garlic, a couple bay leaves, a few sprigs of parsley & thyme, and a teaspoon of black peppercorns. Then it's all strained.
Funny thing, I just picked up 20lbs this morning for a batch this Saturday.
Definetly a staple in any western kitchen. What hits my supply hard are some of the braises I do where I use it by the pint. Can't beat it for pan sauces either. Nothing like a simple Sauce Robert with perfect boneless pork rib chops, or a mushroom sauce on a piece of sirloin. The stock takes forever to make. If I had a house with space for an extra freezer, I would most likely make it in 10gal batches. Right now with my single freezer I can only fit a gallon or so of four different stock along with marinara sauce and a few quarts of demi. Have to make it 3 times a year to stay ahead.