Ah yes... authentic home-made gravy, made from the juices of the meat, onions, garlic, wine, thickened with corn flour, etc....in my experience results in about an egg-cupful of liquid, with the appearance of old dishwater and half as flavoursome.
Do yourself a favour: use all of the above AND help it out with several teaspoons of chicken Bisto.
I cook mostly from scratch and am a self confessed snobby food snob about processed food, but proper gravy is just something that I cannot make that is 'nicer' than instant gravy - In the couple of times that I have tried I ended up making a horrendous mess as well with fat everywhere, and it just wasn't nice.
I only buy Bisto Best and always have the chicken and beef flavours in the cupboard (if we're having pork or lamb, I mix half and half of the flavours we have in ).
But because I can't stand waste I do have about 5 pots of lovingly saved but sadly unidentified 'meat juices' in the freezer, that I keep meaning to try to make into proper gravy but in reality will probably throw away next time I clear out the freezer.