I know that jus can be used as it is French; however it doesn't look so nice on a menu, I think (unless you italicize it). People often think there is a letter missing or something.
Pan gravy clearly means what you scrape off that comes from the actual meat that was cooked, and it is not thickened. So clear or pan gravy might be good.

Au jus
From Wikipedia, the free encyclopedia

Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.[1]

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Note added at 2 hrs (2012-04-23 14:23:36 GMT)
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http://wiki.answers.com/Q/What_is_the_difference_between_au_...

au jus is made from the broth of a cooked roast, usually beef....nearly all water and some parts of the roast that have flaked off.

Gravy is a combination of au jus, starches, flour, and salt whipped into a thicker consistency

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So in my opinion, be very careful with what you describe here:

Gravy has a thicker consistency and would not really be used for a fine dining experience as this menu item suggests.

Around England you can get gravy and chips, where the gravy has a consistency similar to zuur vlees and has been made from a packet. I don't think Gordon Ramsey would use gravy in his restaurants. maybe Jamie Oliver would though - it's all down to the type of restaurant and dining experience the chef is looking for.

bottom line, stay safe with jus.

Often seen on menus in high class restaurants - plenty of references on Google.

another suggestion

plenty of recipe hits

Cf Collins:

a. the juices that exude from meat during cooking
b. the sauce made by thickening and flavouring such juices



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Note added at 1 uur (2012-04-23 13:11:38 GMT)
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Een paar voorbeelden:

Prime filet mignon fresh roasted with herbs, seasonings and dry red wine. Sliced and served with its gravy, sautéed wild mushrooms and grilled asparagus.

The pot roast was fork tender but quite salty, served in its gravy with deliberately lumpy mashed potatoes and steamed vegetables.

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Note added at 2 uren (2012-04-23 14:18:03 GMT)
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Don't take my word for it:

Wordreference:
gravy * 1 the fat and juices exuding from meat during cooking.
■ a sauce made from these juices together with stock and other ingredients.




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Note added at 22 uren (2012-04-24 10:28:22 GMT)
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So one more time: the "jus" you end up with in you pan after you have baked your meat - a mixture of meat juices and fat (the butter or oil you use to bake and the fat of the meat) - is called gravy. There's no two ways about that. You can use that mixture as a base for a sauce which has gone on to take its name from it.

The reason why the menu mentions "bakjus" in stead of just "jus", is to distinguish between the gravy from the pan and a any old ready-to-use gravy. So actually "pan gravy" would rather fit the bill here.