is there a better veg stock? is there one you would prefer?

thanks for the input... they all sound great.

I like and use boulangere's method.
There is also this chopped vegetable base for broth from River Cottage, London.
https://food52.com/recipes/64146-the-river-cottage-s-vegetable-bouillon-a-k-a-souper-mix

definitely, as Boulangere says, home made is best, and so easy. I keep peelings from squash, yams, and all the "throwaway" onion, celery, leek bits (including onion skins) in the freezer to throw into the stock pot. I use dried mushrooms, which I buy cheaply from the oriental market (otherwise they're too spendy). Use up almost anything that has been too long in the veg drawer like carrots, scallions, potatoes.

I also like to add mushrooms and sometimes, depending on flavor profile, a little toasted tomato paste to boost the umami of the broth.

Better than what? Is there a brand you've been using? My favorite is the one I make a couple of times a week. Peel 4 carrots and cut them into 1" chunks. Put them into a soup pot. Wash and trim 4 stalks of celery; cut them into 1" chunks and add them to the pot. Trim the root ends off 2 yellow onions. Leave the peels on, stand the onions of the flat ends, and cut them into quarters. Add them to the pot. Toss in a half dozen whole garlic cloves, a handful of Italian parsley (including stems), and a couple of bay leaves. Add 6 cups of cold water. Cover the pot and set it on high heat. Stay close by. As soon as it comes to a boil, reduce heat to maintain a gentle simmer and remove the lid. Simmer the stock until it reaches a good flavor concentration. Don't stir it; you want it to be glistening clear and it can turn cloudy if you stir it. Begin tasting it after 2 hours. Continue simmering until it is significantly more flavorful than a packaged stock. To finish, set a large bowl in a sink and set a colander over it. Pour the stock through it, scraping the pot clean. Lift the colander to let the last drops drain through. Discard the solids. Pour the stock back into the pot, and set a fine-mesh strainer over the bowl still sitting in the sink. pour the stock through to remove fine particulates. Discard the strainer's contents. Allow the stock to cool to room temperature before containerizing and refrigerating. Use it in soups, to cook rice, to deglaze pans, to .............