How can I save goose fat?

Question:
How can I save the goose fat after cooking a goose, for future use?

Details:
I was not sure if this should be under cooking or food preservation, so I flipped a coin. I want to raise geese for meat, but I wanted to be sure I liked it first. I bought a frozen goose, cooked it and loved it. However there was a ton of goose fat in the pan that went to waste because I was unsure how to save it for later. I assume I need to strain out any pieces. Do I need to process it any more? Do I need to refrigerate? Does it matter what spices I use to cook the goose when I am saving the fat? Thanks in advance.

To me, saving goose fat after cooking a goose would be very much like the way I save the stock of chicken, turkey or even ham.

Basically any stock that cooking makes.

I pour the stock up into a glass jar before the stock has time to gel.

After letting it cool on the counter or even in the fridge, I stick the jar in the freezer until needed.

I use the stock for cooking vegetables, rice, soup, stew, etc.

I am looking forward to what others have to advise.

I would separate the fat out from the rest of the liquid as best as I could. I would then render it on the stovetop to try and dry up any water that was left. Follow this with a fine sieve into a cleaned glass jar and pop it in the fridge. I think 2-3 months in the fridge is average?

If you raise geese, you'll have more fat than what you got off of your purchased goose. I butcher geese one at a time. I put the visceral fat and excess skin (from neck and abdomen) in the freezer until I've done 2-3 birds. Then render that on the stove and refrigerate it. It makes an excellent cooking oil and keeps well in the fridge. As for the drippings from cooking the goose, I do the same as Anne. Same process works well for ducks.

Step 1 for me is to consider what it's going to be used for:

Rendered goose fat that hasn't been pre-roasted is great for all sorts of baking and I've mixed it 50/50 with butter for pastry. Much healthier fat than anything one could buy commercially, in my opinion. Essentially, what Jake said.

Pan drippings, even rendered, are going to tend to have more flavor. That still makes it useful for any cooking fat where a bit of flavor won't impact a sensitive pallet. Things like frying eggs, making Yorkshire pudding muffins (who says they're only for beef???) Pastry if it's for a savory dish. I will even use that sort of fat in a muffin recipe that has lots of other flavors involved. Fat for pre-cooking onions for a recipe, and definitely useful if I'm frying duck hearts/livers to make liver pate. Pate really needs some extra fat to give it a smooth texture. If that's my goal, I don't do much processing. I have a container that sits on my fridge-freezer door and I just scoop it in after the stock has gelled, making it easy to get off the top. I'm not worried if there are spicy bits or a bit extra moisture in it, because for the above uses, it won't matter.

Thank you all for your answers. It made me realize there is a difference between uncooked fat that I render down specifically and the fat that naturally comes off the goose while cooking. Two separate methods and two separate uses.

When I butcher geese, I save all the "easy to get" visceral fat (raw) and then render it in a small crock pot.  I pour the hot fat into clean wide mouth pint jars, store in the fridge.  They sort of "seal" due to cooling, but it's not a true seal to make them shelf stable.