In a small pot, warm olive oil with basil over medium heat.
Add vegetable trimmings, cover with lid and cook until vegetables start to soften (3-4 minutes).
Add white wine and simmer until wine reduces by half. Add water, increase heat to high and bring to a boil. Simmer for 10 - 15 minutes, creating a flavorful cooking broth.
Strain stock, squeezing out juices from the vegetables. Season with salt and reserve to the side.