If yes does it come out completety brined, tender and juicy? Please post your recipe.
Can't say I do.
I wouldn't think anyone would brine to make a stock, I would think brining would be beneficial when dry roasting or frying......
I would expect that during cooking that the seasoning would simply equalize between any brined meat and your stock. I wouldn't bother.
It would take longer than standard cooking times to really equalize. You'll lose some salt to the water/stock, but not a lot.