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When making gravy, it's always better to use the fat from pan drippings if you have roasted a chicken, turkey or a pot roast. If not, you can always use butter or vegetable oil.
Heat fat in a skillet on medium heat. Stir in flour and cook for about 2-5 minutes to cook off the raw taste of the flour. Stir continuously until the mixture is a golden color. You want a paste like consistency.
Increase the heat to medium high and pour in the broth. If making gravy for a chicken dish, use chicken broth. Beef broth for a beef dish and so on. Whisk constantly, until the mixture is smooth. Cook, continuing to whisk, until the gravy has thickened, approximately 8 to 10 minutes. Season with salt and pepper.
If making a beef gravy, I like to add a teaspoon of Kitchen Bouquet for a rich, dark brown color.
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