Thin soups are opaque rather transparent.

Mirepoix is a combination of garlic, potato and parsley

Sometimes sauces are used to add a contrast in taste to another food. Broadly speaking any condiment or mixture of food, which serves to contrast with or compliment another food, can be termed a sauce.

Broth or bouillon is made from chicken, beef, or vegetables and has a strong flavor

The texture this sauce should be smooth and rich. The taste should be milk with no hint of raw material and it can be used as an ingredient in baked pasta recipes like lasagna and casseroles.

A tangy , buttery sauce made by slowly whisking clarified butter into warm egg yolks.

It is a savory sauce that is made from a roux and a light stock.

It is a pure butterfat–butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent.

It is made by thickening brown stock with roux, like veloute. Traditionally further refined to produce a rich, deeply flavorful sauce .

It is a combination of equal parts flour and softened butter. It is then kneaded together and formed into tiny balls to be dropped into the sauces for flavor and thickening power.

A mixture of flour and water that has been combined beforehand. While it works well, the combination of water and flour produces a flavorless thickener. It also has the a risk of separating with what it was thickening.

It is a mixture of cream and beaten egg yolks added to soups and sauces to improve color, increase flavor, improve texture and bind them together.

Potato starches are sometimes used as thickening agents in puree soups and are cooked with legumes.