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Vegetable Stock

['1 tablespoon olive oil', '2 medium onions, unpeeled, cut into 1" pieces', '10 celery stalks, cut into 1" pieces', '2 large carrots, peeled, cut into 1" pieces', '8 ounces crimini (baby bella) or button mushrooms, halved if large', '1 small fennel bulb, cut into 1" pieces', '1 head of garlic, halved crosswise', '6 sprigs flat-leaf parsley', '1 bay leaf', '1 teaspoon whole black peppercorns']

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

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