When studying a Ric 4003 for a clone build, I realized that the pickups for a 1" spacing at the neck fall almost perfectly on theoretical 24th and 36th fret locations, which cant have been accidental. How much that positioning contributes to the classic Ric tone is a mystery. The older Ric basses had 1/2" pup spacing at the neck, which aligns with nothing, go figure. A few TB'ers have built "mules" with sliding pickup locators as test beds, but as said, as soon as you fret the note, its all out the window. You could probably use a mule to ballpark it to where it generally sounds best, Im guessing thats what Leo Fender did. I have no idea what metric other modern builders are using, probably ballparking it too. Any mule builders out there, how well does it work?
There are lots of examples where a pickup happens to be at a harmonic point, which unfortunately contributes to people assuming those points are magic, or that there's a tonal reason for putting the pickup there vs anywhere else. There isn't. It's coincidence, or convenience, or whatever you want to call it. A pickup at the 36th fret position will sound juuuuuust a little more bassy than one at the 37th fret position. The 36th position happening to be a harmonic point doesn't inherently change that.
It's human nature to want a reason for everything, so when we see a pickup is at a harmonic point we want to believe that there's a reason for that. Pickups at harmonic points can definitely sound good, but it has literally nothing to do with it being at a harmonic point. It's completely arbitrary.
Imagine you go to the butcher and ask him to cut you some steaks, and you tell him you want them 1" thick. That steak is (hopefully) going to taste great! But it's because the steak itself is tasty, and 1" is a reasonable thickness. The fact that us humans have come up with a thing called an inch, and the steak is cut to exactly one of those units, is meaningless in terms of the final result. Cut a steak at 1.1" and it's going to be very similar in terms of how it cooks, buy a liiiiitle different. Now, if he cuts one of them at only 1/4" or at 3", that's gonna be a very different result! But the differences in how the steaks cook is predictable and "smooth" - the 1" thick steak isn't magically different or better.
No matter how hard this is emphasized, some people just reeeeeallly want to believe that there's magic in pickup locations. There just isn't. If anyone here is in upstate NY, PM me and I'll let you see this firsthand on a test mule. If I ever get to the point where I feel like I can make good representative recordings, I'll share them here.