Gabrielle,
To make gravy I just take the pan drippings (including any butter I used to baste) and add a little water. Depending on the type of gravy, I usually add some cream too (my Mom always used milk). If it's beef gravy and you want it to look darker, add a few drops of browning liquid, which you can buy in the store near the bouillion cubes and such.

Add a little of your favorite thickener (I use ThickenThin, which is great) and bring to a boil. Be sure to whisk it while it comes up to temperature. Give it a few minutes to thicken, and if it doesn't, add a little more thickener.

Those of you who use soy flour, do you have do add it to cold liquid first like you do with regular flour?