Meat glaze (French: glace de viande) is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concentrated.^[1] Its high viscosity and salt content gives it an unusually long shelf life.^[2]

Meat glaze is used to add flavor to soups. ^[3]