Don't know about "from scratch" But I always make a gravy from the pan while the roast meat is resting.
Put pan directly over heat (on Low), add a decent dash of water/stock or wine (red for red meats and white for Chicken). Use a spoon to deglaze the pan, lifting all of those gorgeous baked on goodies!
Throw in a spoon of flour (plain) and stir (or wisk if necessary) your gravy to make sure you don't have any lumps. You then need to cook this off for a bit, the flour will thicken up the gravy but you need to cook it so that you don't taste the raw flour.
Add more water/stock as you need it to make the gravy as thick/thin as you want.
Then add in any other flavourings you may need, salt and pepper, my favourite is a tsp of vegimite for a real kick - great in beef, lamb and chicken gravys.
And you are done!!
You could always follow Paul Kelly's advice and "don't forget a dollop of tomato sauce for sweetness and that extra tang"!!
I love the idea of letting it sit in the freezer for a while to get the fat out ... DH would have a stroke if he catch me doing this That's a great tip, although it's only DH that eats gravy, so ... might leave the fat in there as a treat once in a while
I'm definatly going to try and make my own gravy asap and sure as hell going to add some vegimite ... and tomato sauce. DH is a sucker for all things saucy and tangy!!
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That's a great tip, although it's only DH that eats gravy, so ... might leave the fat in there as a treat once in a while 
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