What main category do sauces that are completely derived from stocks fall under?

Sauces that are completely derived from stocks fall under the category of reduction sauces. Reduction sauces are made by simmering a stock until it reduces in volume, concentrating the flavors and thickening the sauce naturally through evaporation. This technique allows the sauce to capture the essence of the ingredients that were used to create the stock, leading to a rich and flavorful outcome.

Reduction sauces typically serve as a base for more complex sauces and rely on the depth of flavor achieved through this method of cooking. This process distinguishes them from emulsified sauces, which are created by combining two liquids that normally do not mix, such as oil and vinegar. Thick sauces, on the other hand, may involve the addition of starches or other thickening agents and do not necessarily rely solely on stock. Liquid sauces are a broader category that includes any type of sauce that is predominantly liquid, not specifically tied to stock-based sauces.