I use veggie stock, but I'm lazy and use the already made stuff:-( (I don't follow 100% raw diet obviously.)
But, I can't see why you couldn't just juice (instead of cook the veggies and get about the same results. I looked up a basic veggie stock recipe on allrecipe and it used 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf. This makes 4 cups of stock. You might one to either leave out the peppercorn, or maybe try letting it soak in the stock overnight and remove it.
I say give it a try with the juicer. Most of the recipes I found pretty much used some type of onion (or leek which is in the onion family I believe), carrots and celery. I know that stuff like brocolli or cabbage mess up stocks, so don't just juice anything.
Dixie Chicken- Chicken-less Noodle Soup
Serves 2-3 Blender/Juicer or Blender Nut Milk Bag
3/12 cups daikon juice (2-3 Daikons)
1 1/4 cups pure water
2 TBS fresh lemon juice
1 1/2 teaspoons sea salt
1/8 cup diced celery
1/8 cup carrots, sliced into rounds
1/4 cup zucchini, peeled and made into noodles
1/4 cup chantrelle mushrooms
Using a Juicer (or blend and strain in high speed blender): juice the daikon
In a High Speed Blender: combine the daikon juice, water, lemon, juice, and sea salt, and blend. Stir in the celery, carrots, and zucchini, and pour into bowls. Garnish with mushrooms.
I make a vegetable broth that I really like. It is dry so I just add warm water and I'm ready to go.
I dry red bell pepper, carrot, celery, tomatoes, green onion, parsley and cilantro until totally dry. Then I grind it all in the coffee grinder. I then add salt, pepper and nutrional yeast. It makes a wonderful instant broth powder. You ca add any veg in any quantity. I don't have measurements because I just use whatever I've got on hand.