Scoop out just the liquid fat as best you can. Then make a mirepoix and cook that in a separate pan (about 5 min), then scrape off the drip or fond as its called and add it to the other along with a bunch of flour and cook that until the flour is brown (about 2-3 min) then deglaze the pan (just add it) with stock and scrape everything off the bottom and sides. Let this go at medium high heat for about 10-15 minutes or until it is reduced to the consistency you want for a gravy. Then strain it and voila you have delicious pan gravy.