I use Ina Garten's ( Barefoot Contessa) recipe for stock and it always turns out gelatinous. Good luck. If if tastes good, I'm not sure why it would have to be gelatinous. I thought it got that way from the bones.
I prefer my stock to be gelatinous for the (hopefully) benefit of the collagen and calcium for my bones and joints. At age 65 I have severe osteoporosis, and the fact that I eat a lot of this kind of stock seems to be helping.
If you can't see the bright side of life, polish the dull side.