Really basic drizzle sauces for plating...
Balsamic syrup. Just reduce the vinegar, add a little honey if you're lazy and don't want to wait. (It also gets a little more kick for your product yield, but is a lesser product.)
Super dense veal reduction. Incorporate a little reduced blood to give it a nice color.
Basil oil/cilantro oil. Just puree fresh herb with oil, strain.
But as has been stated, be reserved about plating with this stuff. People may enjoy being served a Jackson Pollock dinner entree, but the satisfaction rarely lasts. Good composition is way, way better. People aren't interested in the seven cents worth of curried mango coulis on their plate, they are more interested in the nine dollar piece of tuna loin. Focus on that, not on the distraction value of your sauces.