-- for gravy:

Gravy is a savory sauce made by thickening meat drippings or stock with flour, cornstarch, or other starch-based thickeners. The term encompasses both pan gravies, prepared directly from the deglazed fond of roasted or braised meats, and standalone gravies prepared from scratch using meat or vegetable stock as the base. Gravies vary widely by region and cuisine: brown gravies predominate in British and American cookery, often enriched with meat stock and aromatics, while cream-based gravies (particularly sausage gravy in Southern American cuisine) use dairy for richness. The color, body, and intensity depend on the cooking method of the meat, the type of stock employed, and the ratio of thickener to liquid.

Gravy represents a fundamental technique in European and American culinary traditions, appearing as both a cooking byproduct elevated through technique and a carefully constructed sauce. Regional styles include au jus (a light, unthickened sauce), velouté-based gravies, and pan gravies made through the classic French method of deglazing.

Gravy is served as an accompaniment to roasted or braised meats, poultry, and game, where it complements the main protein while capturing and concentrating its flavors. It is essential in British cuisine (served with roasts and Yorkshire pudding), American holiday meals (particularly Thanksgiving turkey), and comfort food preparations across Northern Europe. Gravy is also used as a component in composed dishes such as poutine (Canadian), pie fillings, and casseroles. Preparation involves deglazing the roasting pan with stock or wine, whisking in a flour or cornstarch slurry, and simmering until the desired consistency is achieved. Proper seasoning and skimming of fat are critical for balanced flavor and appealing texture.