Prepare your mise en place.
Heat the oil in a heavy saucepan over medium heat. Add the carrots, onions, celery, and shallots and, using a wooden spoon, stir to combine. Pour in the wine and vinegar, then add the bouquet garni, clove, garlic, and peppercorns and bring to a simmer. Lower the heat and cook at a gentle simmer for 30 minutes. Remove from the heat and set aside