What is another word for au jus?
Pronunciation: [ˌə͡ʊ d͡ʒˈʌs] (IPA) 
Au jus is a French term that translates to "with juice." It is typically used to describe meat dishes that are served with their natural juices. However, there are several synonyms for this term that can be used interchangeably, such as "pan juices," "natural juices," "gravy," and "drippings." These terms all describe the liquid that comes from cooking meat. While pan juices and natural juices refer specifically to the liquid that comes from a cooked piece of meat, gravy and drippings can also include additional ingredients, such as broth or flour, that are used to make a sauce. No matter the term, all of these liquids add richness and depth of flavor to a dish.
