Meat extract

Just made some really fantastic 'concentrated bouillon" from a fresh-killed moose (btw - soomehow no gamey taste - even if some would like that it would have had).

Took a lot of work and boiling down (used trimmings from making pieces for grinding - trying to eliminate all sinew type stuff) - finished with sessions in the microwave as easier to prevent burning. Interestingly enough the result also had a definite salty taste - though had added no salt up to that point.

It ended up as a thick molasses-type syrup.

My question is - isn't there a term for this stuff (most likely French) other than 'meat extract?'