Cooking Juices

Cooking juices that collect during the roasting, baking, or braising of meats, or those that end up on a board or platter of grilled meats often make the best sauce for the meats once the fats have been removed. However, the term on menus is still “au jus” (meaning “with the juices”), and is a term often quite comically pronounced by culinary students and cooks as “ajoo”—almost like a sneeze. Perhaps “served with its cooking juices” will do.