What sauces are classified as miscellaneous sauces?

"Miscellaneous sauces" isn't a standard culinary classification. There's no official list of sauces grouped under that term.

However, you could say that any sauce not fitting into common categories like:

* Basic Sauces: Béchamel, Velouté, Espagnole, Hollandaise

* Regional Sauces: Alfredo, Pesto, Romesco

* Ethnic Sauces: Teriyaki, Curry, Mole

* Vinegars/Oil Based: Vinaigrette, Aioli, Emulsion

* Sweet Sauces: Caramel, Chocolate, Fruit

* Hot Sauces: Tabasco, Sriracha, Cholula

...could be considered "miscellaneous."

Here are some examples of sauces that might fall into a miscellaneous category:

* Pan sauces: Made from the fond (caramelized bits) in a pan after cooking meat.

* Compound butters: Butter blended with herbs, spices, or other ingredients.

* Reductions: Made by simmering a liquid (like wine or stock) until it thickens and intensifies in flavor.

* Glazes: Thin, glossy sauces made from reduced stock or fruit juices.

* Dips: Spreadable sauces like hummus, baba ghanoush, or guacamole.

Ultimately, classifying a sauce as "miscellaneous" is a matter of perspective and depends on the specific context.

If you can give me more information about the types of sauces you're interested in, I might be able to offer more specific guidance!