When you slow cook some ribs in a dutch oven in the oven, you can end up with a quart or more of liquid, which you naturally pour the grease off of and then boil down the rest to a cup or so for use in some sort of sauce. In the boiling, you concentrate the taste by driving off most of the water. Unfortunately, you also drive off most of everything lighter than water, too. I wonder how it would taste if only water were removed.
I'd like to see someone figure out how to boil pot liquor and capture everything lighter than water (presumably everything that boils at a lower temperature), and return it to the pot, and let only the water go off into the atmosphere.