If you use egg whites, don't leave the egg white-laden stock simmering too long: part of them fell to the bottom and fastened themselves to the bottom of the pot in an almost ineradicable manner. Didn't burn, but browned very prettily. XD

It was beautifully clear, but not perfectly clear - I could see a few ... not clouds, exactly, but areas of different thicknesses floating through the stock. I would probably not get an A for it at the CIA's stockmaking class, but I think I'd have gotten at least a passing grade.