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Peel and cut the Yukon Gold potatoes into finger-sized fries.
Heavily salt the water and boil the potatoes for about 10 minutes until very soft.
Drain the potatoes and set aside.
In a saucepan, melt 3 tablespoons of butter and sauté the onion.
Add the chicken stock, ketchup, soy sauce, beef broth, and heavy cream. Season with black pepper.
Bring the gravy to a simmer and let it thicken.
In batches, fry the boiled potatoes in hot oil (340°F) until crispy and golden brown.
Drain the fries on paper towels and season with kosher salt.
Assemble the poutine by layering the fries, cheese curds, and the hot gravy.