Figure 3.
You won't always have time to refrigerate stock and wait for the fat to solidify. If this is the case, use a gravy skimmer. Pour some stock into the skimmer, then pour the stock out through the spout attached to the bottom of the skimmer into a clean container. The fat will float to the top of the gravy skimmer as you pour. When there's nothing but a little fat left in the skimmer, remove the fat and start again with more stock. Repeat this process until the entire batch of stock has been defatted.