It's fat - fat floats.

The only problem with the fat from broth is that the oil based flavors/smells can infuse into the fat.

If you used things like spices, onion, garlic, tomatoes & peppers in your broth they will infuse with the fat.

If you're just using meat & bones, it can be used to make tallow for cosmetics. When making tallow for this, I clean the fat to remove as much color & smell as possible but those strong flavors will never be removed. 

 Oh this is a valid point because I added garlic 🧄, onion 🧅, celery, …. Yeah it will smell lol I probably should not walk around with that kinda smell 😂🫶 

 You don't have much fat in there. I'd leave it in because it does carry a lot of flavor & beef fat is magic.

I make mine in a huge pot with lots of fatty bones with just water & salt. The fat layer can be over an inch thick sometimes.

It's only after I've removed the fat that I add spices & other flavors. Usually I reduce the water in the stock and freeze it into concentrated broth blocks. I then add it to sauces or use it as a base for soup. 

 Oh 😻