Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially determines how much real gravy you end up with after you've de-glazed, added stock/water, flour, etc.
Looking for a method that results in more gravy (jus?) without wasting more meat/food. I'm assuming certain cooking temperature/method/meat results in more jus and gravy. That's what we're after here.