Get a good fat separator and go to town with that sucker.

They're outstanding when you want to reserve the drippings from having cooked down a very fatty cut of meat, but you don't want to also have the sauce you create just swimming in fat.

Besides these helpful tips, they make fat separators if you like kitchen gadgets. It's next on my to buy list specifically because I love making crock pot stews.

The spout of the separator takes liquid off the very bottom of the cup first. So I just pour until the fat reaches the bottom and then stop pouring.

I bought this: http://www.amazon.com/OXO-Good-Grips-4-Cup-Separator/dp/B0002YTGIQ/ref=sr_1_1?ie=UTF8&qid=1412607167&sr=8-1&keywords=stock+separator