espagnole sauce means: It is the base of all brown sauces. This sauce has been subject to many modifications since its inception. Now the sauce is made from a thick brown veal stock, thickened with brown roux. After the sauce has been simmered, it is finished with wine, bouquet garni and mirepoix. Slow cooking helps to concentrate the sauce’s flavor. Finally, it is strained through fine muslin. The demi-glace, glace de viande and a fine espagnole are all built around the same sauce. (in Cooking Dictionary)