You are not in control of your cooking until you start making your own broth.
This is the basic Beef Broth Recipe. You can experiment with different herbs, spices and vegetables according to the flavours you are after or the flavours of the final dish you will be preparing with this broth. Changing those will give your final broth the flavours and aromas of the ingredients you have chosen to add to your recipe (this applies to chicken, vegetables and fish broths too). This recipe will produce a dark coloured beef broth because of roasting the bones, if you are after a light coloured broth, then go straight to making the broth without roasting or browning the bones.
One thing worth mentioning here:
By roasting the bones drizzled with olive oil, you will not only end up with a darker colour broth, but this will also tremendously enhance the flavour, as the flavour of roasted bones is deeper and stronger than that made with raw bones. Browned broth also usually includes the addition of a small amount of tomato paste, which also enhances the colour and concentrates the flavour. This browned broth is also what you are after when making brown sauce and demis-glace sauces.