It sounds like you're kind of new to cooking in general. You cannot use a "fever thermometer" for this, but any dial thermometer that reads up to 250F should work fine. However, I would recommend that you have an "instant read" thermometer in your set of kitchen essentials, not just for checking your Anova. There are good ones reasonably priced on eBay and Amazon.com.
Having good (aka professional) kitchen tools is really a long-term investment. I've been cooking for more than 40 years (25+ of those as a caterer, too), and I still have some of the original pots and pans and "gadgets" that I bought in the 1970s -- not to mention a collection of well over 200 cookbooks. I'm relatively new to sous vide, and am sorry it took so long to get here.