Maybe it's the moon's influence and gravitational pull right now. Or the way the cookie crumbles ( tho we shouldn't have cookies near the gravy ladle before dinner
or what was it you cooked before making gravy.
Yesterday I made a Beef stew. Normally, I trim the beef as I cut into cubes, removing excess fat. Then shake in a season flour, brown the cubes etc and add an extra amount of the leftover seasoned flour in a slurry and stir in with the broth as it slow cooks. Got it all done, added the veggies at the right time so they would be cooked just right. Got set to serve it, and it sat resting while I made a salad or got ready to serve.
A whole lot of oil came to the top of the stew and it was ugly. Don't know where all that fat came from, I used a chuck roast, which was well marbled, but as I say, I cut off what I would consider most of the visible fat. It was slow cooked in the oven many hours, so I am sure it released a lot more fat than if faster cooked.
If the gravy underneath the surface fat is ok, thickness and taste wise, then I would slowly and carefully spoon off as much as possible without disturbing the gravy underneath. You can refrigerate this if you think a lot of gravy was removed too. It can take a while and don't hurry it even though everyone wants to eat.
I thnk with the flour/ thickener, broth and fat ratio the gravy will only absorb so much fat and no more.
I couldn't skim the beef stew, too many lumps of veggies near the surface. I just refrig'ed everything overnight and lifted off fat layers today before reheating. If you have leftover gravy that works too.