I know you can make a quantity of roux ahead of time and then store it in the fridge for a week or two. I haven't done this, but heard it works out just fine.
Can it be frozen for a period of time, be brought to room temperature, then used?
If this works well it would be such a time saver for me, since the long slow cooking of roux, taking 45-60 minutes brings out so much more an intense and deep flavor than doing it quick, with its tendency to scorch. Also I have found that the larger the quantity of roux that you make, the easier it is and better it tastes.