Whenever I make bacon, I put the drippings in a container and keep it in my freezer. Why yes, I am Southern, what gave it away? I use it for all kinds of things and it is great for making gravy when you don't have enough drippings from the meat.
Just add some to the drippings you have and melt it in a pan, add flour and make a roux (whatever darkness you prefer) then add milk and salt and pepper to taste.
Oh yeah, the wonders of bacon drippings!
It also makes a great start to cream of potato soup. Use bacon drippings instead of oil or butter to saute your onions until soft, add good chicken stock and potatoes, cook until potatoes are soft, and puree. You get a lovely smoky flavour, and it's not at all greasy.
Mind you, I've currently got four types of rendered fat on hand - duck fat, home-made lard, bacon drippings, and ghee.