<just a bit of silliness>
In a pedantic nit-picking way, I'm not entirely sure there's such a thing as "fresh" au jus. The sauce as a whole could be freshly prepared, but the main ingredient is a by-product of roasting the beef. Does the freshness of the sauce then depend on whether the beef was fresh or frozen? Can you make fresh au jus from aged beef? And must you freshly grind the pepper, etc, as well?

And to say "French Dip with fresh au jus", does that mean that the sandwich itself is possibly leftover from last week and resurrected from its moldy staleness by the application of some sauce from a newly opened can?