Hey now.....remember......gravies and sauces are two entirely things! Bechamel is a sauce, not a gravy. Same holds true for veloute`. There are no pan drippings in either of them. It's funny though.......we can rework a bechamel sauce with a few ingredients and call it country gravy! Too funny!
I like to use bacon grease as a starter for my roux and then add milk and chicken stock as the liquid supplements. Since I used bacon grease, I can call it a gravy without lying to myself. It's bechamel without butter being the base of my roux.
Go Get Em' !! Then again, this ain't vegetarian anymore!