I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, herbs and wine reduction. There is a name for that kind of sauce, but it's escaping me at the moment. So that I can Google for recipes, what would a sauce like that be called? 
The other answers here are probably technically more correct, but I did find the word that I was looking for. That word is Bordelaise. 