Bluemoondownunder is responsible for introducing me to this. Once you remember not to throw away the ends of your veggies is easy. It's a very flavorful stock. Best to make in summer and best eaten in winter.

Ingredients:
vegetable peels, well-washed, enough to fill a large stockpot (10-litre) 2 liters water, enough to cover the vegetables
1 bay leaf
peppercorn

Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
Strain and freeze in small portions (about 1 cup/8 fluid ounces).