You could use some stronger reasons for making your own stock. "Because it you made it yourself" and "so you can smell it" are kinda weak. Stronger reasons are;

1. To save money. You can make and freeze many quarts of stock for a fraction of what you pay for commercial stock. Chicken backs and aromatics are inexpensive, even more so if you grow your own veg and herbs.

2. To control the source and quality of ingredients. You can buy local, organic chicken backs, or save the bones from your own cooking. You can choose local and/or organic produce, or herbs from your own garden.

3. To control the ingredients for special needs. You can make it salt-free, adding salt as needed when it is used in your cooking. You can leave out ingredients and flavors you don't like or are allergic to.

4. To keep more usable food from entering the waste stream. You are getting more nutrition from your chicken parts and vegetable scraps. You are throwing less food away. That is both thrifty and more sustainable.

5. To be less dependent on prepared commercial food shipped thousands of miles for you to buy in a store. You can freeze bones for future stock-making, so you are never stranded without a quart of stock. If you have a pressure canner, you can even can your own shelf-stable

The only other comment I have has to do with fat on the surface. If I am storing stock in the fridge for use over the coming week, I leave the fat on, as a "sealant" against picking up fridge odors. The stock keeps better with the fat on it. If I am freezing, I cool and skim the fat. I make a 10-quart pot of chicken or dark pork stock every few weeks, putting 2-3 quarts in the fridge in mason jars, and the rest in quart freezer bags.

Good effort. It's nice to see professional cooking in a family household setting, making it more attainable than the cooking demos with commercial ranges and high-end tools.