Animal Stock from Vegetable Stock I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when the bones are available? Specifically, would there be a considerable loss in flavor, or would there be a better way to go about this?
I'm not certain what you are asking? 
Are you wanting to start a vegetable stock and use it as a base for the bone stock at a later time ?

IMO that would work.

Do a vegetable stock when you have enough vegetable scraps, portion it and freeze it.

When you have enough bones, do the stock using the vegetable stock use made earlier.