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A Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.

https://www.foodnetwork.com
(Has the recipe/ Video)

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Tomato is a  glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a vegetable or in salad.

https://www.foodnetwork.com
(Has the recipe/video)

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Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
https://www.epicurious.com/
( Has the recipe/ video)

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A Veloute is a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
https://www.thespruceeats.com
(Has the recipe/ video)

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A Bechamel is a  comprised of butter and flour that have been cooked together. Is (a mixture that's also known as a roux) and milk, with just a bit of seasoning.
https://www.thekitchn.com/
( Has the recipe)