Just like to add that when the egg protien solidifies (from cooking) it traps and incapsulates the floating particles. And thats how it becomes clarified.

Stock is made from simmering aromatics and/or meat, whereas consommé is specifically stock that has been clarified, typically by using an egg white-raft. The egg protein clarifies the liquid and is then removed, leaving only the clearest of broth as consommé.