Ok I have to run before the chefs wake up.
Veal stock is not made by bones that come from the breasts. Not even the chops come from the breast.
if i understood your procedure correct it seems to me that you did two processions in one. I mean you brown the bones with ingredients you mention then you tranfer it to a clean pan adding the bouquet garni and you cook for 3-4 hours. skimming.
Quick Roux I don't think that this is the solution although I don't have another one to propose
The aluminum utensils, allow me to remark Chef Chrose that cook better under certain circumstances. if you suggest that the acid of lemon will create a chemical reaction with the aluminum this is partly correct if you leave it there for many hours. But since you kept saying that they are OLD UTENSILS that means that they just need tinning. In Greece we still have butchers and tinmen (whitesmiths)
As for the croissants. Oh . Bread flour is not correct . You need all purpose. You need to add to this dough butter and eggs
BTW great stories