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Fonds de Cuisine (or the fundamentals of cooking) from The Escoffier Cookbook, 1941
"Indeed, stock is everything in cooking, at least in French Cooking. Without it nothing can be done. If one's stock is good, what remains of the work is easy; if on the other hand, it is bad, or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result. The cook mindful of success, therefore will naturally direct his attention to the faultless preparation of his stock......"
edmos1 and Good Eats suggest 6 to 8 hours (which IMO is plenty), Escoffier suggests 12 hours. He goes on to say in his eponymous cookbook that every decent chef needs to be able to make a variety of stocks, from thick glazes to consomme. The domain of the professional chef methinks?
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