Is bacon fat supposed to congeal at room temperature?
To answer what I think is the question (you put all of the grease into a container and there's a residue at the top), bacon drippings are not 100% fat.  There are also solid pieces of bacon in there and other "impurities" from the curing process.

When rendering bacon fat, you should line the container with a paper towel first (or cheesecloth if you have it).  Pour the bacon drippings onto the paper towel and the fat will drain out the bottom; the solids will be left behind and you can dispose of them.  You'll be left with (mostly) pure fat.

The rendered fat will most definitely congeal; the vessel, once cooled, should contain only a solid, off-white substance.