I'd toss in my highest accolade for rendered moulard duck fat...but as they're not exactly hopping around everywhere, I completely agree - the animal fats are going to give you the flavor depth for certain applications (though the range of olive oils, too, IMHO, can't be missed, in their own right). My basic tendency is to use animal fats in animal products (as an oven component to pan-roasting land animals, for example), olive oils for confits of veggies (e.g., tomato confits), and the "neutral" oils for searing (e.g., grapeseed).