Draining off fats that are released from frying meat or pouring off roasting fats into a bowl gives a slightly burned, dirty fat, full of all sorts from the cooking process - this is "dripping".
You can make a purer fat by rendering slices of fat.
Ask your butcher for some fat - it will almost certainly be free if you also buy some meat, pennies of you don't.
I had a load left over from some belly pork I had cooked just for the meat - the fat was not required in the recipe:
Simply dice and drop into a frying pan on a medium heat.
Clear liquid fat will render out, so periodically pour that off through a sieve into a ramekin.
Repeat a number of times, even pressing down the fat to fully release any final juices.
You will be left with a clear, slightly off white liquid which will cool to a solid, but soft texture.
Here's the gold: