Bone broth duration question

Hello Cooking Fellows,

This winter I have been learning to make bone broth.
After slow cooking bone broth with my gas range, over the month of December I saw my propane tank significantly more depleted than usual. I live in the extreme northeast, near the Quebec boarder, and my primary heat source is a wood stove off the kitchen.
I have since started simmering beef bones in a 24qt pot directly on the wood stove, and it's working great.

Here's my question:
Since I keep the wood stove going 24/7 for 7-8 months of the year, and the pot is so large, could I basically keep bone broth simmering indefinitely? As in, I draw from it, and then occasionally add fresh bones (I also put whole garlic gloves and onions) and water, without ever emptying the pot and cleaning it fully?

Put another way, if it's boiling full time, will it be sanitary indefinitely? And is there any danger in just continually adding marrow-filled bones, scooping out the older ones when space gets short, but otherwise keep drawing from it?

My current pot has been simmering for the past 60 hours, the broth tastes exceptional and it's such a treat to always have it available, and I started wondering if I could just keep it going all season long without risk to health. Many thanks and I hope everyone is have a great New Year!