I got the bones from the butcher shop.
I boiled it then I left it to cool after boiling to be able to see the layers.
On the top there is more than one centimetre thick white layer.
Under the white layer the jelly like appearance brown gray color.
See the picture
Looks good the white layer is fat… useful for cooking …and the jelly below is the broth.
Have you tried putting the bones in the oven and broiling them first till browned? Then I put them in the pot of water it’s so yummy. Instant pot helps make bone broth in about 45 minutes. Your broth looks like it should be.
I used pressure cooker.
Next time I will try your method.
I never realized there is so much fat in the bones
Browning the bones adds so much more flavours. Nice and savoury. Fat depends on the bones used. I get my bones for broth from a Asian grocery store lots of veriaty there and much cheaper.
I make frozen discs out of it and store it in the freezer, if there is any left after 4 months of freezing I chuck them in the garbage.
I like using Elk bones or wild critters (more minerals) even throw in some baby lamb hearts, chicken feets etc… I slowly simmer for hours in a crock pot!
If their is cartilage on those bones your cooking that’s a plus! 
I also throw in a little dash of apple cider vinegar and lemon juice to help leach minerals out of them bones then strain all the vegetables out because you want to eat it on an empty stomach or you will not absorb the collagen! Bone broth makes your skin thicker too, as you age your skin gets thinner, tears and bruises more easily!
My understanding is that true bone broth involves extraction of max minerals nutrients from the marrow - and this takes a minimum of 24 hours of low simmering in a pot to which has been added a tblsp or two of lemon juice or vinegar like @atomicspacebunny mentioned.
More on this in paleo-keto Dr. Sarah Myhill’s recipes (she lives in a cool climate and maintains a continual simmering pot of broth to which she just adds more bones n’ liquid) and the book Nourishing Traditions by Sally Fallon.
Personally - not having a lot of kitchen focus in my current circumstances - I’ve been buying grassfed collagen peptides powder, which is dehydrated bone broth. I add a scoop to a mug of water, and perhaps a bouillon cube too if I’m in the mood - or instead just a good tsp of salt and some garlic powder/sage whatever, and some fat then sip. Yummy! I also try to make sure I’ve taken some Vit. C via berries or liposomal C capsules around the time of drinking eat, to ensure collagen uptake.
Your so lucky to get elk bones. Wondering if deer bones would be a good choice as it’s what my son hunts here.
I was literally raised with goats and sheeps 
So bone broth and Lamb legs is not new and used to be at least twice a week.
But what is new is I am the one who is doing the cooking.
Used to be mom who is cooking before we switch to SAD and before we start following the medical establishment recommendations of the saturated fat being a serial killer about 30 years ago.
I think it’s great your cooking. You know what is in your food now. Cooking is a learning curve for anyone new to it. took me 23 years to cook as well as I do now. Internet is a great thing and YouTube is your friend. I still make new things that fail and end up in the trash.
bones will work!