I “roast” bacon in the oven so that the fat is never overheated (a bad thing). I then strain the melted fat through a fine sieve to remove impurities — which prevents it from turning rancid. The result is a clean, white lard that keeps well for a long time in the fridge and tastes great! I wouldn’t reuse fried bacon grease.
If parking is free, it won’t be available when you need it.