Well, I'm just too brutish to carefully skim the fat out of a sauce or stock. The method I use most often is just throw it in the freezer or 'fridge until the fat separates out on top and I can just go in there and remove the solid fat. But that also takes too long! Plus, I'm totally Obssessive Compulsive about it. I don't want to waste a single drop of my precious stock/sauce while defatting it. One thing I was thinking about doing is poking the bottom of a water bottle to drain the stock from the fat that way. Any other ideas?