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This sounds like a job for a centrifuge so I wonder whether the sort of people who home engineered their way to dishwasher sous vide have come up with washing machine stock straining.

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https://www.cookingissues.com/index.html%3Fp=1464.html

I've read some weird hacks but the traditional non-centrifuge way to clarify the stock is to use some protein like ground meat or egg white to "absorb" any discolorant, protein, etc.

First time I made beef stock, I had much more than I needed; so I decided to turn some of it into consommé. You stir beaten egg-white into the stock, and simmer for a few minutes. The egg-white magically gathers the particles in the stock, and floats to form a raft on the surface. You then lift off the raft, to reveal limpidly clear consommé.

My consommé was lovely; but no better than Baxter's tinned consommé (and no worse). I haven't tried again since.

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