I would use the french term Jus, if I was serving this dish I might call it Meat in Coconut Au Jus but I'm not a Chef or French, just an Australian with a poor attempt at a french accent ;)
What Is Au Jus?
Au jus, which translates to “with juice,” is a classic French sauce mainly used to boost flavor in roasted meat dishes. It’s somewhere between beef broth and gravy and is surprisingly easy to prepare.
While it is a reduction, there was no specific reduction process (other than to braise the protein), nor was it a complex component of either the preparation or the procedure, so to say it is the "Juice" from the cook seems appropriate.
My kids for instance would ask for me to serve it "With Juice" or "No meat juice this time dad!"
What’s the Difference Between Au Jus and Beef Broth?
Au jus is basically beef broth on steroids. Beef broth is made by simmering bones with mirepoix (typically onion, carrots, and celery) and aromatics (like parsley, thyme, and peppercorns) in water, extracting flavor and body. Then, to make au jus you amp up beef broth by simmering it with drippings from roast beef (double beef flavor!) or, here in our recipe, thyme, mustard, and Worcestershire.
Au Jus Versus Gravy
Both gravy and au jus start with drippings from roasted meat and broth, however au jus’s consistency is much thinner and more broth-like than gravy because it typically does not use a thickener.
I think the terms Sauce and Gravy are precluded in this instance as no specific thickener was added, but I love this reference that suggests Jus can still be thickened:
...if you prefer a slightly thicker au jus, just add a tablespoon of flour with the butter and cook, stirring about 1 minute to lightly toast the flour before whisking in the broth. Too much flour and you’ll go to gravy town, so it’s better to use just a little.
Recognising this is an English Language focused question, in the cooking domain it is widely accepted in many languages and cultures to use the native term for a technique or product from the culture that it originates, rather than trying to approximate that term using specifically local words. In general, many French terms are considered parts of the common English Cooking vernacular, Jus would easily be up there featuring on many menus printed in english for many different cuisines.