I want to translate jus as goop, but that wouldn’t cover all that jus is. Jus can be juice, as in jus d’orange (orange juice), or it can be jus de cuisson, as in the cooking or pan juices that accumulate around a roast or chicken, in which case I (at odds with the Academie Francaise, I’m sure) think it’s perfectly fine to refer to that light, luscious liquid as goop.

Dorie Greenspan