Grā'vy, n.

n. [O. Eng. greavie; either from A-S. greofa, greoua, pot, allied to Icel. grýfia, pit (cf. pottage, Fr. potage, from pot), or allied to W. crau, gore, blood.] The fat and other liquid matter that drips from flesh in cooking made into a dressing for the meat when served up.