With ready access to bones/carcasses (either direct from the store or from saving them when cooking) I've found making stock just-in-time via electric pressure cooker to be very convenient as the pressure cuts down the time so I don't need to make anything ahead and freeze, and it's legitimately I-can-leave-home levels of set-it-and-forget-it. The only part I haven't yet figured out is a more convenient way of straining out the bones. Currently I pour the contents into another stock pot with a pasta insert. This works, but is two additional large pieces to clean.
Buy a pasta straining spoon. It’s basically a large spoon with holes in it that replaces a full size pasta strainer. Is it better than a pasta strainer? No. Is it easier to clean, absolutely. I use mine all the time.
