I kept a quart sized freezer bag in the back of the freezer for all my scraps as an experiment.
Anything that isn’t rotten or hopelessly dirty goes in, and I make stock once the bag is filled. This batch is tons of asparagus stems, pepper guts, tiny garlic cloves I didn’t want to peel, green onion tops that got crinkly, etc. Stems. Peels. Butts. Etc.
I added a carrot and a potato cut up, and some dried herbs.
Fingers crossed.
I do this often enough to always have the stock in my freezer. I just let it cool to just above room temp and then transfer it to gallon size ziplocs with room to expand.