An integral sauce is a sauce based on the juices released during the cooking of a meat, poultry,
fish, or vegetable item. An integral sauce can’t be prepared separately from the dish because it incorporates cooking juices from the item it is served with, usually directly in the pan in which the item was prepared.
The most important technique required for integral sauces is deglazing. Juices released by sautéed and roasted meats are reduced and caramelized in the bottom of the pan during cooking. Deglazing dissolves these caramelized juices and incorporates them into the desired sauce. For the simplest example, if you sauté a chicken breast and then deglaze the sauté pan with a little stock and season the resulting liquid, you end up with an integral sauce that can be served with the chicken.