Jus lie is a French cooking term for a thickened gravy.

"Jus" or "jus lie" is a term used in French cuisine to describe a type of sauce made from the natural juices of a roast or other cooked meat. It is typically made by deglazing the pan in which the meat has been cooked, adding some broth or wine, and reducing the liquid until it becomes a rich, flavorful sauce. Some common examples of dishes that are served with a jus include roast beef, lamb, or pork. The jus is usually poured over the meat or served on the side as a dipping sauce.