I really enjoyed all of the good advice on the recent thread about chicken stocks. It was timely, as we'd just accumulated enough bones to make a new batch. I diligently simmered it for 7 hours and it came out very nicely. I refrigerated it as usual to get the fat off when it chills at the top.Thing is, this didn't happen with the new more unctuous stock. Does the fat somehow become emulsified in the more gelatinous stock?