What is pan jus?

Pan jus refers specifically to the flavorful liquid that results from the drippings of roasted meat, often enhanced with additional ingredients such as broth, wine, or herbs. This liquid, collected in the pan after the meat has been cooked, typically contains concentrated flavors that represent the essence of the roasted meat, making it a key component of many meat-based dishes.

When it comes to the term 'jus' in culinary contexts, it specifically pertains to a thin sauce made by deglazing the pan where meat was cooked. This process involves adding liquid to the pan to dissolve the browned bits left after roasting, incorporating both the drippings and the flavor encapsulated in the bits. As such, pan jus embodies the rich, meaty flavors that add depth to sauces and contribute to the overall taste of the dish.

The other options describe different culinary elements but do not encapsulate what pan jus is: seasoned broth implies a liquid that has been flavored, grilled vegetables are not related to meat drippings, and vegetable sauce refers to a sauce primarily made from vegetables rather than derived from meat juices.