In a roasting pan whisk olive oil, sea salt and black pepper until combined.
Place vegetables, bay leaves in roasting pan and turn until well coated.
Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.