My roux floated to the top

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I fricked up I suppose, this has never happened.

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What kind of flour and how old was it?

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I assumed it's bc I didn't heat my stock?

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IMO, no. I've done room temp, heated and cool stock hundreds of time in the past. The one time I had a roux separate is when I used old flour.

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Can I fix it at this point?

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Yes. Get it boiling and whisk the hell out if it until it comes back together.

I try to always get my stock warm and introduce the roux in 4-5 equal amounts. That’s probably making it harder than it needs to be.

I’ve had room temp stock after forgetting to warm and it worked out. Sounds you got it fixed.

I had it happen before... by dumping too much roux into a stock and not blending a little at a time.

Old Flour or didn't heat stock or put too much stock in too fast. Those are usual suspects.

Same here Degas.... dumped a whole skillet full of super dark roux into a stock pot last week and it seperated. Couldn’t get it to blend. 1st and last time I do that