There doesn't seem to be any fast and easy way to degrease a pan sauce. You can stand there, bailing with a spoon while the food is getting cold. Alton Brown suggests throwing it into the freezer for a few minutes, which seems awkward. I do have one of those pyrex measuring cups with the spigot at the bottom for degreasing, but it's pretty much worthless unless you you're degreasing a large amount of stock.
How do you do it?