What culinary term describes a sauce made from pan drippings after roasting?

The culinary term that describes a sauce made from pan drippings after roasting is gravies. Gravies are typically created by deglazing the pan in which meat has been roasted, often with a liquid such as stock, wine, or broth. This process helps to dissolve the flavorful browned bits (fond) stuck to the bottom of the roasting pan, creating a rich and savory sauce. The combination of the released drippings and the deglazing liquid is usually thickened with a starch, like flour or cornstarch, to achieve the desired consistency.

Other terms, while related to sauces and sauces made from meat drippings, do not specifically refer to this type of sauce. Sauces, in general, encompass a wide variety of liquid condiments used to enhance and flavor dishes but do not specifically denote those made from pan drippings. Reduction refers to the process of thickening a sauce by simmering it to evaporate water, which could apply to gravies but does not define them. Demi-glace is a classic French brown sauce made by combining equal parts of a rich brown stock and a sauce espagnole and usually requires a more involved preparation than simply using pan drippings. Therefore, gravies specifically address the technique and ingredients involved in creating