I probably do lots of things wrong with my stocks but they always come out tasting great so I don't care. I know I'm always told to skim the stock every 20 minutes (and I don't)...those impurities haven't killed me yet. I don't really see the need for my stock to be clear. Today, I was reading another post somewhere that said don't ever stir your stock while it's cooking. About all I do is strain the stock and cool it for the fat to rise to the top and then toss that out.
Anyway, how finicky are you with your stock and has it made a difference?