The really crucial thing if you're going to do this is to work on cooling technology. You've got to cool off your stock relatively quickly so it doesn't rot. But if you cool it in the fridge and there's a significant quantity, you'll warm the fridge and cause other problems, and if you cool it covered -- in or out of the fridge -- you're asking for rotting because of the warm trapped moisture in there. So you have to cool it out of the fridge, uncovered, but you've got to do it relatively quick. And if you're going to be doing this often, you're going to want to work out a system.
I suggest two things.
First, keep a washable Tupperware or something like that, one that seals very well, in the freezer. Fill it about 3/4 of the way full and freeze solid. When you go to cool your stock, just float this thing in the pot.
Second, stand the pot in a roasting pan and dump ice cubes around to fill it right up, then add cold water to fill most of the way. Between the ice inside and the ice around the outside, you should chill your stock pretty quick. Once it's cool -- like room temperature or so -- just cover it and stick it in the fridge and it'll be fine for 2-3 days.
When you take the stuff out of the fridge, be sure to scrape off the frozen fat on the surface. Note that you can use that as cooking fat if you like, though it will sizzle a bit when heated because there's always a little water in there.
One thing to pay attention to, if you start doing this every few days, is that the stock is not only going to get intensely flavorful but also extremely gelatinous. Once it's pretty firm and rubbery when cold, taste it straight at a gentle simmering temperature. Note the feeling in your mouth. If it is gummy, the stuff is too gelatinous and needs to be diluted before using as a sauce, but it should be fine as a poaching liquid. If it is so gummy that it's noticeably thick when hot, you may want to very gently simmer it in a small saucepan, stirring often and paying close attention, until the bubbles change shape and it looks like you're cooking dark maple syrup. That's now very close to glace de viande, and it should be poured into a flexible heatproof container, left to cool, and then chilled in the fridge. Turn it out -- it'll be hard, like rubber -- and cut it in coarse cubes, then put these in an OPEN container in the fridge and ignore them for a few days while they lose their last traces of water. Use a cube or two in any soup, stock, sauce, poaching liquid, etc. And then start over with your poaching liquid process.
By the way, if you're cooking salted things in this, it may at some point become unpleasantly salty and you'll have to dilute it. I suggest that you don't salt anything until AFTER it has been poached.