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I was taught that the roasting serves two functions - one is extra flavour from the Maillard/caramelisation, the other is that cooking the bones prevents ‘impurities’ 
from ruining the taste. Some of this is basically folk wisdom, so I should probably look for actual research.
I use bones from my roasts too, and will often roast them again to get them darker, but the key point is that the bones are cooked before they’re used for the stock.
Aha, OK! My Polish cookbook (I think, though it could be another one) says one must either use raw or cooked bones, but absolutely never to mix the two. But it doesn't say why.
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