Most times I much prefer gravy than sauces. I use a water tray on the heat defector in my Akorn junior. It collects the meat dripping and any rub and of course that extra bonus the smoke flavour.
Whilst the meat rests I remove the bowl and pour into a fat separator jug. The fats go to the top as it cools and spout pours from the bottom and you get liquid flavour. I keep it simple for the gravy, just a few teaspoons of flour mixed in water. Let it sit for a while and remix to lesson the lumps. Add gradually to warm stock and whisk as you go. Bring up to heat but don’t boil. Adjust the thickness but not too thick cause you leave it to cool and it will thicken some.
Off course taste you could need some salt and rarely some stock powder and last minute cracked pepper.