4-6 Ale yeasts on hand.
Myself as well. These are slurries saved from previous batches and tend to be 3787, Unibroue, Wyeast ESB, and probably another Belgian or two (Ardennes and Chimay, I think). There's some what should be dumped.
I also have a stash of dry yeast that doesn't get touched too often. But the house yeasts get a regular rotation. After maybe six batches or so I'll start fresh from a new smack pack.