Unfortunately, this is going to be a very difficult answer for folks to comply with because, like most cooking, herb/spice use is very much due to personal taste preferences. For instance, I LOVE cilantro (the herb) & coriander (the seed of cilantro), yet many folks hate it with a passion. Plus, I do a LOT of ethnic cooking, which opens up an entirely different can of worms herb/spice wise. Basically:
I like marjoram with green beans & carrots; thyme, basil, &/or oregano with tomatoes/tomato dishes, roasted root vegetables, & green salads; fresh flat Italian parsley (the curly variety is worthless except for garnishing in my opinion) on/in nearly everything.
I don't cook red meat except for myself occasionally, & when I do I pretty much just use lots of garlic or curry spices depending on what I'm making.
For most poultry dishes I tend to use thyme, rosemary, & tarragon more than anything else, unless it's a tomato-based stew.
For fish - the sky is pretty much the limit (although I rarely, if ever, use rosemary with fish - see what I mean about personal taste?).
There is absolutely no way whatsoever to give you anything "basic" for "soups, stews, & sauces", because what one uses totally depends on the ingredients of the soup, stew, & sauce. For instance, a classic Bearnaise sauce has wonderful tarragon in it - terrific on steak, salmon, over asparagus, etc. A rustic chicken/artichoke stew most likely will have rosemary in it; a chicken cacciatore will likely have oregano & thyme. These particular herbs meld well with particular recipes. There really isn't any cut & dry "list".
If I were you, I'd simply start experimenting cold turkey & figure out what you like & with what.
