The term “drippings” originally referred to the natural juices that ran out of meat while it was cooking. Over time, it has come to refer to various types of sauces, particularly rich gravies or concentrates made from meat and/or poultry. Drippings are commonly used in the preparation of sauces, soups, stews, and other dishes. In some cases, veal stock may also be referred to as drippings.