osmazome
/ˈɒzməzəʊm/(also ozmazome) Now rare (archaic and historical )
noun
A name formerly given to that substance or mixture of substances soluble in water and alcohol which gives meat its flavour and smell; (more generally) meat juice or extract.
Origin
Early 19th century; earliest use found in Arthur Aikin (1773–1854), natural scientist and author. From French osmazôme from ancient Greek ὀσμή scent + ζωμός soup, sauce.