What is the name of a sauce with base veal or chicken cream egg yolks added?

Here's a breakdown:

* Base: It starts with a white stock, typically made from veal or chicken.

* Thickening: It's thickened with a roux, which is a mixture of butter and flour.

* Egg yolks: Some recipes incorporate egg yolks for added richness and creaminess.

Velouté is a classic French sauce and a foundational element in French cuisine. It's often used as the base for other sauces like Béchamel, Mornay, and Espagnole.