Turkey stock in refrigerator
The stuff at the top is fat, as oil floats on water (arguably one of the best things ever for a chef :))

The stuff at the bottom, is a collection of proteins, meat juices and all other sediments left in the stock after straining.

Personally I'd scrape any fat from the top. Then depending on the solidity of my stock I'd either ladle out the clear stuff from above the sediment or if set well enough I'd turn the container over so I had a big lump of jelly on my counter and slice the bottom portion off with a warm knife and discard.
It'll not taste great if at all and will make your soup, gravy or broth a little grainy. 

On a side note, 5 days in the fridge is rather long. Food hygiene wise you'd usually not keep cooked meat products much longer than 3 days though a boiled stock will likely last a little longer. I'm not 100% sure what the actual guidelines are but I live to a 3 day rule on everything cooked in my work kitchen to keep the 'environmental health organization' happy...