What is the main component of pan jus?

Pan jus is primarily made from the pan drippings left in the roasting pan after cooking meat, which is why the choice referring to pan drippings from roasted meat is correct. When meat is roasted, it releases flavorful juices and fats which are collected at the bottom of the pan. These drippings can be enhanced with additional seasonings or liquids, but the foundational flavor and richness come from the juices produced by the meat itself during the cooking process.

While beef stock, veal demi-glace, and vegetable broth may play a role in various sauces or gravies, they do not constitute the main component of pan jus. These elements might be added to enhance flavor or adjust consistency, but they cannot replace the intrinsic quality provided by the pan drippings, which are essential to creating an authentic pan jus that captures the essence of the roasted meat.