I use all the above.
Worchestershire sauce (Wuhster to me - as it was always called in my house by my British father) these days is too often now made even without or with very little actual anchovy (check the labels!). I use it though occasionally - and in moderation, it is not really that 'one note' or immediately detectable.
Good dark vinegars (black, balsamic) are one thing I use very often that I think can bring an umami depth. Mushrooms, especially duxelle or wild/dried. Techniques such as long slow cooking often work too, especially if tomato paste and red wine are included. A bit of deeply caramelized sugar or onions added to some dishes perhaps would work as well to bring or enhance umami.
Is this what you are trying to get at? I am unclear if you want us to just list bottled stuff that we use to add umami?
