Hello Chef,
I chose chicken stock for my homework. I bought 4 bags of chicken bones at my local market and roasted as described. No idea how many pounds of bones I had. I got them at a local meat market. They were all leg/thigh pieces and I learned one thing: if your roasting pan is full 
, it is very difficult to turn over leg/thigh pieces. Next time, if I have the same mix, I'll take a shears and split them at the joint. At any rate, except for setting off my smoke alarm and my difficulty turning them, everything went pretty well. 
. Deglazing the pans was straightforward 
and the resulting stock is awesome, much better than previous attempts. I just used it to make rice and the result is the best chicken soup I've ever had, just without the soup.
Since I made the stock in a pressure cooker, I only cooked the bones for an hour and so I did a second extraction (remoulage?) combining the bones from two cookers into one. This turned out very well, it appears to be as gelatinous and tasty as the first batch.
I also wanted to thank you for mentioning the importance of rapidly cooling and refrigerating the stock. In the past, I've been lax about this but after thinking about it I realize it's important for food safety. On the web, I found the suggestion to cool it to between 110-120F 
as quickly as possible and then refridgerate it.
I now have 9 quarts of awesome stock and just need to decide what to make with it first (suggestions welcome). Thanks for the great videos.
--Len