I’ll make a pan sauce from reduced cooking juices or after deglazing a pan, but I wouldn’t really call any of these sauces “gravy.” I’m not usually thickening them with starch as I do with a Thanksgiving gravy, so they seem simpler and less decadent.
No, I’d have to say that gravy feels like the special purview of Thanksgiving to me. Just saying it invokes a sense of having spent all day cooking, being surrounded by friends and family, and savoring every bite of rich gravy-coated food. We make pan sauces the rest of the year, but on Thanksgiving, we make gravy.
Then again, biscuits and gravy are starting to sound pretty good right about now... What do you think?