Which term is the stock derived from the juices of roasted meat, often served as a sauce base?

• A. Jus
• B. Glace
• C. Fumet
• D. Herbs

Answer: (A)

Jus refers to the natural juices released from roasted meat, collected from the pan and often deglazed and reduced to a flavorful sauce base to accompany the dish. It is the liquid result of roasting meat, lighter than a glaze and specifically used to baste or pour over the meat as a sauce. Glace, by contrast, is a highly concentrated, syrupy reduction used to glaze sauces, not the fresh pan juices. Fumet is a stock made from fish (or mushrooms) and aromatics, not roasted meat juices. Herbs are aromatics used to flavor stocks and sauces, not the main liquid derived from roasting meat. So the term for the stock derived from the juices of roasted meat, often served as a sauce base, is jus.