When I was in school (I think 30 or so hours a week?)...I had two jobs and got half a day off once every 3 months. Sometimes you get tired of it, but it can definitely be done.
You just have to keep searching and asking around for the best places to work. I used to work at a hotel and got lucky by finding a job working a line for the restaurant of a high profile chef, where the chef de cuisine and sous chefs...
Aside from the fact that it adds a lot of flavor to soups and sauces, the original purpose of stocks was to use leftover carcasses/bones of chicken, veal, beef etc. that would otherwise be thrown away. Nowadays, so many establishments...
