Is there a name for the mushy sludge that forms around/beneath meat as it cooks? I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one there was a mix of both liquid fat and a grey-ish/pink-ish sludge. With chicken meat it tends to be whiter. It has a texture somewhere between cooked liver and jello.

Is there a proper name for this "sludge"? Are there any particularly traditional uses for it?

UPDATE: another question calls this same thing "scum", and the answers deal with what it is: What&#39;s that scum at the sides of my home-made burger when I cook it?

I'm wondering here what it's called, i.e. if there's a more generous term for it than "sludge" or "scum".
The sludge you speak of is actually proteins called myosin (denatures at 120f) and actin (denatures at 150f) going through the stages of denaturing, coagulation and ultimately gelantization.  Protein coagulates when it is denatured, that is destroyed.  Gelatization is a follow on the process of breakdown in connective tissue.