How to simmer bone broth safely with an overnight pause? I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added 2T of apple cider vinegar. After 30 minutes rest, I added my veggies (celery, onions, and carrots) and seasonings to the pot, and brought it to a rapid boil. I turned it down to a simmer, where it's been for just the past 30 or so minutes. 

I started this process late at night, knowing that it takes 12-24 hours of simmer time for a good stock. But I didn't realize my family is not comfortable with me leaving the stove on all night, so I'll have to turn the stove off in about 2 hours. 

How can I save my stock? Can I leave the covered pot on the stove (in the off position) for a couple hours? Should I put the whole pot in the fridge? Or should I take it off the heat now and do something else with it?
You definitely can't just leave it on the stove; that'd mean far longer than 2 hours in the danger zone. (See for example How do I know if food left at room temperature is still safe to eat?)

If cooking until it's done is out of the question, you need to try to chill it. Putting the whole pot in the fridge might not be the best approach, though; it could take quite a while to cool down. Even if that's less than 2 hours, you're going to go through another cycle later, and the time is cumulative.

The best thing you can do is probably to use an ice bath to help chill it faster.