Regularly pick up your vegetable scraps and pieces and place in a resealable bag or bowl in the freezer. I also collect the first leaves of cabbage or lettuce, usually a little withered.
When your bag is full, you can simply add the contents of your bag with the oil, the herbs of your choice, salt and pepper in the water and simmer over low heat for 2 to 3 hours, but adding an onion and a few cloves of garlic cook and stir in olive oil will make the difference to the broth taste.
In all cases, but especially for meat broths, skim off the fat that rises to the top, that ensures clarity and lightness of flavour.
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