To Prevent a Stock with a Deep, Caramelized Flavor from Becoming

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to prevent coagulation of proteins and trap minute particles that might otherwise cause cloudiness

A) brown bones and meat before adding water,
B) add raw meat and bones to hot water,
C) add raw meat and bones to cold water,
D) make sure that the stock boils,