Escoffier

Another versatile basic stock used in many sauces on the lighter end of the spectrum.

Also called half-glaze, this is the delectable pinnacle of beef-stock cookery. 

This is an excellent sauce, and it is employed as one part of the essential base for many elegant sauces that accompany beef dishes. 

This is simply a 4x reduction of Brown Stock. It is an added flavorful ingredient in many fine sauces. 

This "Estouffade" is the base and essential ingredient of many, many excellent sauces and soups. This recipe is normalized to one quart for ease of comparison, but it's silly to make less than a stock-pot full, as it is so useful, and of course it freezes well. 

This simple preparation is used to make the Sauce Espagnole, which is used on its own and in other sauces, and the brown roux is also used in other beef-stock based sauces of great elegance.