Squeeks, I've never made burnt gravy but I have made gravy from a dark roux: take about 3-4 tbs oil or lard, melt in a skillet, then add about 1/2 cup of flour to it. Stirring constantly on med heat cook this mixture until the flour is about the color of a copper penny...much further and it gets bitter. Now add some finely minced onion, celery, mushrooms, peppers, garlic etc, if you like and brown to soften. Next add your hot seasoned stock about 2 cups and heat until thickened. You don't have to add the vegies if you like your gravy smooth but you can add them to the stock when you make it then strain them out. There is wonderful gadget/hand mixer put out by Braun that you can use to puree your stock or gravy while it is cooking...I use mine all the time for soups and mashed potatoes. Making stock is quite easy. You can use the ingredients going into your meal as a base for it to combine the flavors. Just take a medium pot and throw in the ends of carrots, onions, celery, garlic, meat trimmings, spices i.e. bay, rosemary, thyme etc and simmer while the meal is being prepped. Strain before using. Brown stock is made by literally browning bones in the oven before adding to the pot (I save left over bones in the freezer until I have enough for stock. Then make stock and can or freeze it for later).
Other nice gravies/sauces can be made by making a simple roux with butter and flour, adding liquid such as stock, wine, milk or cream. Then seasoning for the results you are trying to accomplish. Some examples: Parmesian cheese or clams or citrus zest or mushrooms or chocolate or garlic or anything that tickles your fancy and will compliment your meal. Be aware that if you are using milk or cream as a stock base, anything acid may break (curdle) the sauce and must be added gradually. If your gravy isn't thick enough you can add arrowroot or cornstarch or flour that has been mixed with COLD liquid until smooth. Stir the gravy while adding these or you'll have lumps.
If you're not watching your weight (or splurging), you can make a nice gravy/sauce by reducing heavy cream until it is the right consistancy. One of my favorites: saute' mushrooms until lightly brown, add heavy cream and reduce until bubbly and thick then add a couple of ounces of sherry. Hope this gives you some ideas! Bon Appetit BG