Onions are often one of the best ingredients in stock. Cauliflower is good, as well, especially in creamy soups where it is pureed with potatoes. Generally, to keep the stock flexible enough to include in a number of different ways, I refrain from adding spices. But if you had a plan in mind, leaving the stock to sit with the herbs overnight, enables its flavors to penetrate all the ingredients. Before adding spices, though, try throwing in a dash of salt, which may be all you need.
Soy sauce is also a good addition in some stocks.
With stock on had, you'll find yourself using it for a dash of flavor in sauces, gravies, you name it. Try using a few tablespoons to enhance sautees. Out of curiosity, i was wondering if anyone has actually tried to grow and produce some wine of their own. I have considered planting more, but have decided to wait until I can see the harvest of the first vines. At the same time though, i though it would be fun to throw a few bottles of dessert wine in with my vegetables at the booth I share at the farmers market.