Is it ok to ignore the skin on top of my stock? When I make a stock, I generally skim the foam for the first few hours, and usually it stops showing up.  But as I've increased my cooking time, I've started to see a clear skin forming on top of the stock. Usually around 14-24 hours in. Unlike the foam it's pretty difficult to skim out as it wants to stick to the meat, vegetables and herbs floating at the surface.

I tasted some of it and it didn't have a terrible flavor. Mostly just tasted like the fat floating on the stock.  What is this stuff, and is it ok to ignore?
It could be gelatin from the broken down bones and connective tissue.