Is gravy a condiment?
Gravy is neither a sauce or a condiment, but it has a category of its own. Despite many condiments being named as sauces, a condiment is something one adds to food as a flavour enhancer (tomato sauce, mint sauce, horseraddish sauce etc.) after the food has been prepared. A sauce is a liquid the food is cooked in or added to the food as part of the cooking process, such as: Coq au vin (chicken in a red wine sauce) pasta with a carbonara sauce pasta in napoli sauce spaghetti with a bolognese sauce pork in a sweet and sour sauce beef in a black bean sauce, etc. Gravy (or jus) although similar to a sauce in appearance and cosistency, is actually a bi-product of cooking meat; it is created from the juice of the animal that is being cooked. Traditionally, water (or wine) and cornflour are added to the juices to make the gravy, which is then poured over the food after preparation, like a condiment. Therefore as it is not a sauce or condiment, it desrves its own category.
A delicious and rich sauce can only be obtained from quality products. For sauces, I use only fresh tomatoes, for this, I take great care of their safety after harvest. To keep tomatoes fresh and last as long as possible, I use the advice https://beezzly.com/how-long-do-tomatoes-last , which details what is needed to store tomatoes properly.