What is the culinary term for flour and fat cooked together and used to thicken sauces?

Roux is made by combining equal parts of flour and some type of fat (bacon, butter, vegetable oil—you name it!) On the stovetop, flour is blended into the melted fat and the mixture lightly browned. Roux is used for thickening sauces and gravies, as well as adding color and flavor.

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