I get grass-fed bones from a farm, but here is how I handle the fat issue. I first roast the bones for about 40 minutes. This cooks the marrow and renders most of the fat from the bones. I save the marrow and fat for consumption, and then make the stock with the roasted bones. When additional fat rises to the surface of the pot, I just skim it off and I don't use that fat, having plenty from the roasting. You can very quickly get any remaining fat out of the pot so when you cook the stock for hours (I do 24-36), the house doesn't smell like the fat, and you aren't worried about consuming rancid fat.
I should say, I don't know that there is anything wrong with fat that has been cooked for 24 hours, but since I am not sure and I don't like the way it makes the house smell, I prefer to only eat the quickly rendered fat. I make bone broth about once a week, so there is no shortage of fat in the house.