What is defined as a liquid added to food for flavor or moisture?

The correct answer is sauce. A sauce is specifically defined as a liquid or a semiliquid mixture that is added to food not only to enhance its flavor but also to provide moisture and a more appealing texture. Sauces can be made from a variety of ingredients and often serve to complement the main components of a dish, thereby elevating the overall dining experience.

While stock, broth, and dressing are all liquids associated with cooking and flavor, they serve different purposes. Stock is usually a flavorful liquid made by simmering bones, and it forms a base for many dishes but is not typically used on its own as a seasoning or moisture provider in the same way that a sauce would be. Broth is similar to stock but generally made from meat or vegetables and is often consumed as a clear soup rather than as a flavor-enhancing addition to other dishes. Dressing typically refers to a mixture used to flavor salads and may not provide the same degree of moisture or flavor enhancement to a variety of cooked dishes as sauces do.