GQ, I think it's usually gravy when it's thickened (or usually would be) with roux. That gravy in the picture is made with milk and roux. It's sometimes called sawmill gravy.
LCBO Food and Drink magazine has a recipe for oven-fried poutine in it's winter issue. Next time I make poutine, going with oven-fried taters. And, you don't have to limit yourself to curds, can use gjetost, blue cheese (crumbled), mozz., ...Yeah, but I have never made poutine. I don't really make French fries. I suppose I could always oven fry some 'taters. Yeah, I should pick up some cheese curds at Costco. I'm making "bankekød" for supper and there will be loads of gravy left.
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Well, this is some distance from Charlie's original dilemma. And with the talk of sausage gravy, it is a direction he may not wish to participate. The conversation does show we all like a good gravy and for it to come out the way we like it.
Neah, no meat. Simple oil, flour, and chicken broth. 2+2+1. Done it many times.