Texasflute, this is not a stupid question! We want you to feel you can come here with all your culinary questions.
I understand perfectly how this could be more than an annoyance. If one is going to add liquid to a roux or sauce base (as in making white sauce- bechamel- for instance), one would stir with the dominant hand and pour with the other. The only remedy I can think of off-hand (sorry for the pun!) would be to transfer the liquid to a lipped vessel such as a measuring cup (Pyrex comes to mind), and pour from it. Using a ladle would work, too.
Other than that, you could try searching for cookware on the web and hope to find a pot with a lip on both sides- or on the left side.
In the Late Night Cafe I recently started a thread about inventions people wished existed for cooking. Perhaps this is one of them!
Mezz