Larousse Gastronomique has several recipes for stock. Some, clearly intended to be used in restaurant settings, are rather elaborate. The quick stocks obviously aren't. I'm making my quick stock using beef bones, onions, carrots and celery. There's a bouquet garni in there too, of course, as well as a couple of cloves, a star anise pod (see: Heston Blumenthal) and a few whole black peppercorns. The recipe for 'quick stock' asks you to simmer the stock for only 20 minutes. Hence the name. I have all day so I'll be giving it six or seven or eight hours. Yeah, I know, my quick stock won't be quick at all, but I may as well make productive use of my time.
I'm sure Joel Robuchon will forgive me.
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