Why not pork stock/gravy? Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
Ham bone soup and red eye gravy are some common preparations (in the southern US, at least) made from pork leftovers. We'll also make sawmill (white) gravy with cooked sausage. It's delicious over biscuits.