Combining Emulsified Sauce with Stock or Other Sauces

One of the most fundamental changes in the aesthetics of sauce making has been an acceptance of thinner sauces. Not too many years ago, it would have been unacceptable to serve a sauce that would not cling to the surface of whatever food was being served. Nowadays, it is acceptable for a sauce to be served under or around a piece of meat, fish, or vegetable. Modern sauces often resemble intensely flavored broths that capture or accent the flavor of the dish being served without masking either its appearance or flavor.