Hard to give you an exact answer, it's going to depend on what you like to drink/brew. For American style ales, WLP001/WY1056 is great. Or, for convenience sake, US-05 is a great dry yeast alternative to those strains. With liquid yeast you are generally going to want to make a starter or pitch multiple vials/packs. Dry yeast no starter is required. Look athe the pitching calc at www.mrmalty.com
to get an idea how much yeast you will need for every batch.
There are a lot of Belgian strains, English Strains, German Ale and Lager strains out there (to name a few). Most homebrewers just order the yeast they want to use for that batch. Usually we plan several batches and use the yeast "cake" from the bottom of the fermenter to make several generation of beers.
But, to give you a run down. For White Labs here are the strains I recommend for different styles.
American Ales, Stouts, Barley Wines, IPAs, etc - WLP001
English Ales, ESBs, Ordinary Bitters, English IPAs, WLP002 or for higher gravity English Ales WLP007
German Ales such as Kolsch - WLP029
German Ales such as Alt - WY1007 (not sure what WL strain to tell you)
German Ales such as HefeWeizens - WLP300 and 380
Belgian ales such as Tripel, Dubbel, etc - WLP530
Hope that helps.