Stock Generalities

A stock is a flavored water, or to get more technically: a clear, unthickened liquid flavored with soluble substances extracted from bones, veggies and seasonings.

The basic ingredients are: water (100%), bones (50%) and mirepoix (10%)

The way to measure out these percentages is to take the bones as your given weight (being that they are the most costly and are generally disinclined to change weight easily), then double the weight and add that much water (water being approximately 8.7 lb/gallon at sea level), then use 10% of the bone weight as your guide for the mirepoix. Honestly, this equation is a little flawed. If people could trust one another to do ratios, it would be much simpler, i.e. 20:10:1. But it turns out that people entering the culinary field have just about the same talent for math that the rest of the population has (minus, of course, nuclear physicists and accountants.)

ACIDS: In general, acids used for fish stocks are likely to be white wine or lemon juice. Acids used for beef/veal/brown stocks will be red wine or tomato product.

Mirepoix sizing: General rule is that the smaller the bones, the smaller dice for mirepoix and vice versa.
Small dice: Fish Stocks
Med dice: Chicken, fowl, game, etc.
Large dice: beef, veal, etc.