Drew, I make my own stocks too but honestly I use more chicken stock than I can keep up with, so I also buy commercial. It has been my habit to buy two: Kitchen Basics for a richer, roasted chicken style and Swanson for a paler, unroasted style. The Kitchen Basics is not very consistent, however, and what I've bought lately has been browner than it was at first, which can make some foods unattractive. At the same time, the last Swanson I bought wasn't clear in the way it's been for the 20 years I've been using it, it was milky and opaque--the stock was made at too high a heat and the proteins boiled out of the bones. I had to whip up some egg whites to clarify it. Not acceptable. And then there's the Haggen store brand which I've liked and found consistently good in the eight years I've lived here: crystal clear, rich and golden it used to be. But the last time I bought it? Pale, dilute, and cloudy.
So I'm not a happy camper, and I can't reccomend any of the above now.