Lets do a bit of chemistry. A sauce is mainly made of water, even cream ones. The only exceptions are butters and some vinaigrettes. The water or the fat in a sauce is defined by physicists as a continuous phase. It means that water is the material that bathe all the other components in the sauce. All these other components that swim in that continuous phase are called dispersed phase.
In general, most sauces that chefs make, are combinations of thickening agents. Very few sauces are simple suspensions or foams.
thanks so much for this educational post! it helps me to appreciate the chemistry behind sauce making better and thus making the sauce better!
I shall forward this to my family :)
Thanks glad you liked. Must pay you a visit on food buzz.