I save bones in the freezer in zip bags.
So fowl bones go in one... chicken and the occasional duck. A goose carcass is big enough for it's own pot, as is a turkey. But if I've portioned any of those pieces off, the bones go in the bag fowl bag.
And beef, pork, lamb, veal... go in another bag.
I also buy soup bones (beef knuckles and such), and additions (pork/chicken feet, tails, and such) and do big batches of single flavors.
Or just fill out a small batch of mixed bones with them... that works too.
But I still save my daily bones, they add up.