For smaller amounts, the bones and meat can be browned right in the stockpot on the stove before the water is added. For a white stock, include more meat in the pot. Unlike a brown stock, a white stock made with just bones will always be cloudy. To prevent this, use equal amounts of meat and bones. As the meat cooks, it slowly releases proteins, which coagulate and trap the minute particles that cloud the stock, making them easy to skim off.
Meat also adds more flavor to both white and brown stocks.
Don't let your stock boil. The particles that should float to the top will be churned back into the broth by a hard boil, making the stock cloudy. Skim off fat and scum. If you're going to use your stock right away, be diligent about skimming it. If you have time to chill the stock, however, the fat and any remaining scum will solidify on the surface, making it very easy to remove.