What food should a sauce be poured beneath the rather then over it cooked rare or crispy?

To give you a helpful answer, I need a little more information. Please tell me:

* What is the food you're serving? (e.g., steak, chicken, fish, pasta, etc.)

* What kind of sauce are you using? (e.g., gravy, béarnaise, marinara, etc.)

* How do you prefer the food cooked? (e.g., rare, medium-rare, medium, well-done, crispy, etc.)

Once I have this information, I can give you some specific recommendations on whether to pour the sauce beneath or over the food!