with a gelatin-rich stock to begin with, it seems a bit counterintuitive to remove gelatin? Or maybe I'm not understanding the process. I've also seen agar agar involved.
I've not done any of the procedures. I've been curious enough to read about clarification, but I guess after finely straining my stock/broth, I'm not not particularly interested enough to actually do it. Most of the times I use stock, it's for an end product that won't be clear anyway.