I let a bone broth simmer over night and I woke up to a transparent, thin, and almost plastic-looking like layer that creases easily when moved on top of the broth. Is this gelatin? I'm just checking that it's not something I should discard.
That's probably fat, which congeals (and sometime solidifies, depending on how much) at the surface of cold broths and stocks. Gelatin will often be distributed throughout, and if there in sufficient quantities, your chilled stock will be jello-like.