Soup base from scraps & bones
When retrieving the last of the goodies from meat dishes, the skeletal bones are cooked (stewed) in water w/ seasonings. Most recipes have all sorts of vegetables included. But what if the desire is a beef, lamb, pork, or chicken base to be stored and used at a later time. Regardless, the "stock" resulting is usually "skimmed" of excess fats or grease.
What additions are initially appropriate (seasonings &/or vegetables) before the stewing and skimming that such ingredients will not be congealed and removed w/ the fat?