White vinegar and apple cider vinegar. I spend enough money on stupid stuff. I’m not doing gourmet cooking here, so one or the other is fine with me. In fact, I use lemon juice more than vinegar in salad dressing and marinades and such.
These as well as Aceto Balsamica Di Modena, Cranberry Walnut Riserva Balsamic, and a bottle with no label. My gf attended an oil and vinegar pop up event.
Much the same as others have listed.
Apple Cider (which was just “vinegar” when I was growing up, that’s all Mom ever kept).
White Distilled (mostly for cleaning purposes)
Red wine (for a couple specific recipes)
Balsamic (ditto)
Shmancy balsamic, the kind that is $$ a bottle and used VERY judiciously
Rice wine vinegar (I think).