From your discription it could be hundreds of different sauces/gravies. Here are two I've used from time to time perhaps one of these is close.
BASIC BROWN STOCK SAUCE
3 c. chicken or meat stock
1 c. soy sauce
1 c. wine, dry sherry
3/4 c. brown sugar
2 star anise
4 whole cloves
1 finger ginger, smashed
Place all ingredients in a pot and bring to a boil. Cool, then refrigerate. Use as needed. This makes about 2 pints of sauce.
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MUSHROOM WINE SAUCE
8 ounces sliced mushrooms, button or baby bellas (crimini)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry red wine
1 cup beef broth
2 tablespoons flour
3 tablespoons cold water
salt and pepper, to taste
1 teaspoon dried parsley flakes
Sauté mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally; add red wine and simmer for a few minutes. Add beef broth and simmer to reduce a bit, about 5 minutes. Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended. Season to taste and simmer for about 1 minute, until thickened. If too thick, add a little more broth. Add parsley and salt and pepper to taste.
Makes about 1 1/2 to 2 cups.