Jus.
Warm the beef drippings in a small saucepan over medium-high heat. Sprinkle the flour over the drippings and whisk until your mixture is pasty, like a roux.
Add the red wine to the saucepan while whisking. The mixture will thicken and turn into a deep purple paste. Continue to cook and whisk for another minute or two, or until the pungent alcohol smell has weakened.
While still whisking, add about 1/2 cup of the beef broth to incorporate it into the paste and break it up into more of a sauce. Then, add the rest of the broth and the Worcestershire sauce. Give it all a good whisk, and bring to a boil. Let the mixture simmer for about 5 minutes or until it's thickened up just a bit—you don't want it to be thick like gravy.
Give it a taste and season it with salt and pepper.