Collect vegetable trimmings and freeze until the gallon bag is full.
Add the scraps and bay leaves to a large stock pot, top with enough water to fully submerge the veggies, drizzle with olive oil and salt & pepper.
Bring to a simmer and cook for as little as 45 minutes and up to 1.5hrs. NOTE: There is no need to cook for longer, but you can if you want!
Using a fine mesh sieve or cheesecloth, strain the juices from the veggie scraps. Discard all leftover veggies.
Allow mixture to cool to room temp, then divide evenly between 24 muffin tins or plastic freezer containers and freeze until ready to use.