Sorry to hear about PsychoPoodle (Teddy). I remember you mentioning that. Give your mom's 'puppy' an extra hug from me please.
Sorry for your loss.. . . BTW, I just have my mom's little dog now. Teddy (AKA: PsychoPoodle) died a couple years ago. Cancer took him at only age ten.
CD
I use a veg stock rarely and basically use them exclusively for vegetarian or vegan dishes and always have some in the freezers. I do add veg for my stocks that are animal based and at this time I have beef, lamb, chicken, partridge, seafood, rabbit and venison stock in the freezers for sauce making mostly.
Saying that we always wash all veg and if a scrubbing is needed we'll do that as well and most of that has to do with where the veg is coming from. From the local supermarket or supplier they're usually pretty clean and just need to have a bath and a close look to remove any dirt. If it's my farmers showing up at the back door, then that's a different ballgame, which is basically from late May to Nov. but certain veg I get year round locally like potatoes, carrots and Jerusalem artichokes. Most are organic and most of the time they're not very well cleaned and some veg like potatoes for example need a good thrashing to remove all the dirt. Anyway the basic philosophy for most chefs is pretty simple, clean and fresh works.