Right now we have
white vinegar
red wine vinegar
rice vinegar
balsamic vinegar
I also really like malt vinegar but only use it with fish fry or French fries which we don’t make at home. Last night we had pork loin with balsamic, excellent.
Right now I have white, red and white wine, cider, rice and Chinese black vinegars. Used the last of the balsamic recently on air fried zucchini sticks. Now ask how many oils I have.
Let’s see…
white distilled
red wine
white wine
rice wine
balsamic (x2)
white balsamic
malt
apple cider
Echoing Biggirl’s oil comment. 
Most of those plus sherry vinegar, champagne vinegar, some kinda fancy oloroso vinegar. Others.
White distilled
Red wine
Apple cider
Balsamic
White Balsamic
Japanese rice
Garlic balsamic
Really just two:
Malt vinegar, mostly for fish & chips
Sweet balsamic, mostly for desserts
I also have white vinegar on hand but mostly use it for cleaning-related tasks, not for food. Not that I have anything against white vinegar, I just tend not to make things the call for it.
Malt
Cider
Balsamic
About 15-20 years ago we had a bottle of cider vinegar, and when it was empty i didn’t
wash it, but poured dregs from bottles/boxes of red wine into it hoping to make some
red wine vinegar. It never turned into vinegar, but smells lovely - like a very full bodied
wine. I have not tasted it (i must do that) but add it to recipes when called for (eg chilli).
White wine vinegar, Red wine vinegar, Rice wine vinegar, Cider vinegar, malt vinegar, and about 5-6 different balsamic of different qualities/ages and sub-flavors.
The Dark Cherry Balsamic is the absolute best added to a plain (decent quality) vanilla ice cream as a drizzle.
white distilled, some for cleaning, some for cooking
white wine
red wine
sherry
white rice
brown rice
black rice
balsamic (the regular kind plus small bottles of strawberry and raspberry that were gifts)
cider
Plus some agrodolce (in this case made with white wine vinegar + grape must)
I’m surprised how many use rice vinegar or rice wine vinegar. I thought I might be in the minority. It has a nice fruity note.
We have several, but don’t use them often. There is a bottle of sherry vinegar that hasn’t been opened.
I find it very useful where I want a slightly lower acidity, and of course, key for a huge number of Japanese and Chinese dishes and sauces. I just wish it was slightly less expensive per the volume I like to use.
I have plain distilled vinegar, apple cider vinegar, balsamic vinegar, and two Chinese black vinegars. I like to add the last to hot & sour soup from the takeout place. I mostly use the apple cider vinegar to trap fruit flies.
Apple cider vinegar
Balsamic vinegar
White balsamic vinegar
Red wine vinegar
White wine vinegar
Rice wine vinegar
White wine vinegar with tarragon infused
White vinegar
I think that’s all…
Apple cider vinegar
White vinegar
Red wine vinegar
Real malt vinegar (a lot of it isnt) cleaning vinegar, several Balsamics, and a couple red wine.
I just checked and that is exactly what I have in my cabinet.
White gets by far the most use with Rice coming in second. Red Wine and Balsamic are use a lot less (Balsamic is probably the least used but also the most distinctive). I like them a lot. Just not as many things I cook call for them.
Distilled white
Shanxi black
Rice
Apple cider
Balsamic
Red Wine
And I often have some malt vinegar around, but not right now.
I use seasoned rice wine vinegar in my cole slaw dressing.
I currently have:
White vinegar
Red wine vinegar
Seasoned rice wine vinegar
Malt vinegar
Basalmic of Modena
Fig basalmic (my favorite!)
Hickory basalmic
Chiankiang vinegar
Cider vinegar
Cider
Red wine
White wine
Distilled white
Several rice
Balsamic
White Balsamic
2 different balsamic reductions
I used the balsamic reduction as a marinade for some chicken just last night.