I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil for around 12 hours. Its creamy texture and lustrous, opaque appearance are explained by the fats and oils in the broth being emulsified by the long rolling boil. I strongly desire making my own tonkotsu broth, but given the necessary materials and time I'd prefer making a large batch and freezing portions of it for later use.
Would the freezing of such an emulsified broth ruin it? My fear is that as it cools down the fats will begin separating from the water and float on top. If this is indeed a risk, can it either be mitigated (by often stirring the broth as it is cooling down to freezing point) or rectified (boiling again for a while after thawing)?