I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added 2T of apple cider vinegar. After 30 minutes rest, I added my veggies (celery, onions, and carrots) and seasonings to the pot, and brought it to a rapid boil. I turned it down to a simmer, where it's been for just the past 30 or so minutes.   I started this process late at night, knowing that it takes 12-24 hours of simmer time for a good stock. But I didn't realize my family is not comfortable with me leaving the stove on all night, so I'll have to turn the stove off in about 2 hours.   How can I save my stock? Can I leave the covered pot on the stove (in the off position) for a couple hours? Should I put the whole pot in the fridge? Or should I take it off the heat now and do something else with it?  
According to this NYT article, it is safe to leave overnight with the stove turned off. In the morning, bring to a rolling boil for 10 minutes and then continue to simmer.    "What about my lazy method of letting stock cool overnight, then reboiling it first thing in the morning? Dr. Snyder gave it a pass because it would spend only a few hours below 135 degrees, not enough time for the bacterial spores to germinate, start growing and reach hazardous numbers." 