The user wants to create a fat-free stock with maximum flavor, not body. They are concerned that gelatin in their aggressively reduced stock is acting as a weak emulsifier, preventing fat from rising. To address this, they propose increasing the heat exposure, specifically by browning the ingredients to a darker shade. They also plan to reduce the stock to a sludge and then rehydrate it to their desired volume. The user believes that darker browning and extreme reduction will denature the gelatin, breaking down protein tangles and weakening its emulsifying properties. They are seeking confirmation of this theory. The user is explicitly not interested in chilling and skimming fat separately due to the volume of stock they are making, nor are they interested in clarification. Their primary goal remains flavor over stock body.