Is there some sort of pot with a sort of sieve on the bottom to separate sauce?
Broiler pan.

This is mine.  The last thing I made on it was bacon this past weekend.  It worked just like what you want - the bacon cooked and the fat dribbled down thru those slots into the pan below.
I have melted cheese many times on this pan.  It is perfect for nachos.
The other nice thing about melting cheese under the broiler is that you can get it really hot, fast.  The cheese melts some but gets toasty too which is the best of all.
I am too much of a provincial to know if other countries incorporate broilers in their ovens.  In US ovens the broiler is a heating element or heatable screen on the top of the inside of the oven.  Stuff to be cooked is placed underneath.
I always sit on the floor next to the oven when I am using the broiler because I am easily distracted and stuff burns in a heartbeat.  I was taught to leave the oven door open a crack when using the broiler.

Not sure why there is so much white space under the photo of the broiler pan.  That is not how the photo looks.  Ideas?  Edits?