Jus

The word has several meanings: 1. The French word for the deglazed and defatted drippings of roasted meats. Au jus means a meat served with its own gravy; 2. In the expression jus de veau, it refers to veal stock, the cooking of which is initiated by a triple tombage à glace, a technique which is now obsolete; 3. Jus lié refers to brown veal stock reduced by three quarters, then bound with 1 ounce of arrowroot, cornstarch, or, better yet, potato starch per gallon of reduced stock, or 5 to 5¼ teaspoons per quart.