Which of the following is a classic example of an emulsion in sauces?

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Emulsions in sauces are mixtures where oil and water are combined into a stable dispersion, with an emulsifier helping keep the oil droplets suspended in the water phase. Mayonnaise illustrates this brilliantly: oil droplets are dispersed throughout a water-based mixture (vinegar or lemon juice) and egg yolk contains lecithin, which acts as an emulsifier to stabilize the droplets and prevent separation. This creates a smooth, cohesive emulsion rather than a simple blend.

Gravy is typically a flavorful liquid thickened with flour or a roux; it doesn’t rely on an emulsifier to suspend oil droplets, so it isn’t an emulsion. Pesto is a thick paste of solids and oil that can separate over time and doesn’t form a stable oil-in-water dispersion. Stock is a clear water-based liquid with dissolved flavors and no oil phase, so it’s not an emulsion either.