I remember a very good gravy recipe floating around here round the holidays.
I would suggest soup bones for a beef stock, aromatic vegetables, deglazing the pan with
red wine and a corn starch as a start for a flavorful and non-salty gravy.
I have also seen high heat roasting working with chicken backs/turkey wings/herbs/ to draw out the juices and then make gravy from that.
I try to make my own stocks when we are done with roasted chickens and have lots of limp veggies.