I pour off all the fat and juices I can into a pan.... I use my little blue Le Cruet fondue pan as like Stoneware it stays hot long after you've taken it off the heat and its pretty enough to serve it straight to the table. (If you are trying to be healthy, you could drain some of the fat off first!)
Your stoneware will look like this once you have scrapped the sticky bits off !
Heat the meat juices in the pan until bubbling
If you make a large pan of gravy every time you roast meat, you can cool and freeze left overs in one cup prep bowls... ideal for mid week meals.
Tip - so you don't end up loosing all your prep bowl to the freezer, once your gravy is frozen, dip the bottom of the bowls into hot water to release contents allowing you to free up prep bowls and then store gravy in freezer bags.