gravy vs jus

gravy

• A dark savoury sauce prepared from stock and usually meat juices; brown gravy. 

• Unearned gain. 

• Sauce used for pasta. 

• Extra benefit. 

• Curry sauce. 

• A pale sauce prepared from a roux with meat fat; a type of béchamel sauce. 

• To make gravy. 

jus

• The juices given off as meat is cooked. 

• A lightly-reduced gravy or stock made from jus.