In a small bowl, dissolve the Corn Starch (3 tablespoon) in the Water (2 tablespoon) and set aside.
In a large saucepan, melt the Unsalted Butter (6 tablespoon). Add the All-Purpose Flour (1/4 cup) and cook, stirring regularly, for about 4-6 minutes, until the mixture turns golden brown.
Add the Beef Broth (20 fluid ounce) and Chicken Broth (10 fluid ounce) and bring to a boil, stirring with a whisk.
Stir in the cornstarch and simmer for 10-15 minutes or until the sauce thickens.
Season with Ground Black Pepper (to taste). Leave to simmer for 1 hour to reduce and darken, stirring occasionally. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
When ready to cook, heat your Vegetable Oil (to taste) in a deep fryer or large, wide, heavy cooking pot to 350 degrees F (180 degrees C).
Add your Potato (2 pound) to the oil and cook for 5-8 minutes, until potatoes are just starting to cook but are not yet browned.
Remove potatoes from oil and scatter on a wire rack. Leave for several minutes.
Return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
Add your fries to a large plate or bowl. Season lightly with Salt (to taste) while still warm. Scatter over White Cheddar Cheese Curds (1 cup) and add a ladle of hot poutine gravy. Add more gravy as needed to mostly coat the fries.
Serve immediately and enjoy!