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For Julia Child's Pot au Feu recipe in MTAFC, the final instruction is to separate the vegetables, meat and stock, and "pass the stock along" with any of a list of optional sauces.
Is the dinner guest supposed to just add some of the sauce in their bowl along with the soup/stew mixture when it's all assembled?
Pot au Feu is traditionally served as two and sometimes even three courses, bone-marrow on toast, soup & 'solids'. You can serve them up simultaneously if you wish & your diners can sample each course as they prefer.
Good illustration & recipe ideas at SpruceEats -
