Does anybody else save their drippings and store to moisten future leftovers?

I try to collect the drippings in a pan then dump it in a sauce pot while the meat settles and boil it up...removing any large fat pieces and seasoning clumps. I then store it in disposable "sauce bottles" you can get for a buck each. It's great for the leftovers (speaking almost exclusively about pulled pork here) that are frozen and warmed up in a pot or crock. Helps bring in that real meat flavor.

Am I alone in this flavorful venture?