If you don't skim your stock, you're literally worse than Hitler.
The solid particles might but the excess fat will go right through the strainer.
Also, the scum tastes foul. You don't want that to influence the flavor of your stock, so remove it ASAP and your stock will taste better.
Fat is very tasty, I agree. But it doesn't belong in the stock. By all means save the fat, just keep it separate. That way you can use it when it's good (in soup, for example) but you don't include it when it's problematic, like making a reduced sauce.
No, I'm serious. I only cook for myself so my only goal is for it to taste good. I understand that presentation is important when presenting food to someone, but I don't do that, and getting squeamish about silly things like bits in stock is feminine.
I might sometimes scrape the bulk off the top while it's solid, but I'm never fussy about it.