Foundation

The basis by which all gravies are measured should be

the stock used to form the body of the sauce.  You can

 thicken wine with roux and call it gravy, but you're 

missing the point. Gravy needs to possess the flavors 

extracted from the meat that was cooked in the first place.

Usually, you remove the meat from the saute or roasting

pan, and then you de-glaze that pan (remove any 

caramelized bits left from the cooked meat) with some 

kind of wine, vinegar, stock, or even water.  This creates 

the start of the pan-sauce, or gravy.  Once reduced 

somewhat, it's time to add the broth or stock, usually

derived from the same type of animal, although these days

most stocks are interchangeable with their service to the

main course, even with many fish items.  (I love seafood 

with a meat glaze, but that's just me.)  

Then comes the thickening part.  If you're a purist, which

I am most of the time, cooking down, or reducing the sauce,

is the best way to concentrate the flavors.  When you've

used bones in your stock that contain gelatin, you can 

achieve a certain natural glossiness from that stock after

it's been boiled for some time.  The gelatin concentrates 

and naturally makes the stock more viscous, eliminating the 

need for thickening agents.

2 quarts of turkey stock.  Next stop, the Nutmeg State.

The pickins will be the foundation of dinner on Tuesday.