This easy-to-make sauce, also called a reduction or pan sauce, is based on the drippings and natural juices left in the pan after meat, poultry or fish has been sautéed or roasted. To make a pan sauce, all but 1 to 2 tablespoons of fat are removed from the roasting pan or skillet. A liquid such as stock, wine, water, fruit juices or a combination is added to the remaining fat and drippings and boiled over high heat until reduced by half or more (the amount is generally specified in the recipe) concentrating the flavors and thickening the gravy. Wine or another alcoholic liquid may be added first and almost completely boiled away, before stock, water or other non-alcoholic liquids are added and reduced. While the liquid is boiling, the mixture is stirred to scrape up any brown bits stuck to