What is the culinary term for a sauce made from the juices of cooked meat?

The culinary term for a sauce made from the juices of cooked meat is "jus." This sauce is typically created by reducing the drippings or the natural juices released from the meat during cooking. In French cuisine, "jus" refers specifically to this concentrated liquid, which is known for its rich flavor and is often used as an accompaniment to enhance the taste of the meat dishes. Jus is usually not thickened with a roux or other starches, focusing instead on preserving the natural essence of the meat.

In contrast, béchamel and velouté are both types of sauces that serve different purposes in cooking. Béchamel is a white sauce made from milk thickened with a roux, and velouté is a stock-based sauce also thickened with a roux. Gravy, while similar to jus in that it also derives from the juices of cooked meat, is often thicker and may include various thickeners and additional ingredients, such as flour or cornstarch, and can be enriched with other flavorings. Understanding these distinctions helps to clarify why "jus" is the precise term for the sauce described in the question.