Yeah, I mean, even at its worst, home made stock is till light years ahead of commercial stuff. There are finer points of debate, to be sure, but if someone is simmering bones/meat/veg/herbs, or whatever, for just about any length of time, they are doing something right.
There is a sort of debate over the rolling boil/cloudy stock. In, say, Japanese ramen cooking, they purposefully boil the hell out of the stock to get all that fat and other bits dissolved for flavor. Sure th broth is cloudy, but it tastes banging.
Making a chicken pot pie or stew or something? No big deal. In a pro kitchen, where I am making jus and other reduction sauces, clarity is very important.
Like I said, there really ins't a wrong way, just varying opinions on technique.
I've taken the trimmings and carcass from those store bought rotisserie chickens and made some crazy good leftover meals. Pot pies, chicken and dumplings, etc.
I do find, however, that sometimes people seem so set in their ways that they don't want to consider other views. (Not directed at anyone specific, just speaking generally about chefs in the business). A lot of chef's I've met do things because it is the way they were taught so many years ago. Not necessarily because it is better, or cleaner, or whatever, it is just how they've done it for so long.
I would also say to the OP, that there is a search function and TONS of topics about stock making.