Can I make gravies in advance and store them for like a week so that
for my weekday cooking, I just have to toss some boiled or fried vegetables into
it and just heat through?

I think i have been doing this ever since I entered the kitchen. I make different gravies from different stock, put enough in individual plastic containers for my meal, then freeze them and use as & when needed.

Gravies will freeze very well for you! And to warm them does not take up much time at all! I always make extra gravy and freeze it for anything I want - even if it is just for dipping fries in!

Make your gravy; refrigerate (uncovered) until COLD; package and freeze.

I've never had the best luck reheating gravies. It's never the same consistency as it was to start with. Could I do something different when heating it to make it smooth again?

medako - do you strain your gravies first before freezing?

would it be easier for you to add your stock to your pan drippings, then strain and cool and freeze before you add your thickener? then to use the gravy you would have to heat it thoroughly, and proceed with your thickener - then finish the gravy?

or do you freeze your gravy before removing the fat that has come to the top? that will make your gravy greasier and give it a thinner consistency