Sauce pan or saucier? Doesn't make much difference really. You can whisk a sauce in a straight sided sauce pan about as well as you can in a saucier, and you can do as good a job cooking minted peas in a saucier as you can in a sauce pan. Given equal volumes a saucier is a tiny bit more efficient for reduction but that's about it.
All Clad is generally regarded as good stuff, although one of the mods here had a nightmare experience.
In our drive to replace nearly all of our cookware with new stuff this year we ended up with several large pieces of All-Clad's older line of stainless/aluminum/stainless; a 12" saute pan, a 6qt high side saute pan, and a 4qt sauce pan, all with lids. They've got comfortable handles, aren't too heavy, are well made, handle well, and all performed exactly as hoped.
I used the 4qt to cook Brussel sprouts for thanksgiving. They cooked. They were Brussel. They were sprouts. What else can you say?
Perhaps they don't heat quite as evenly as some of our other new cookware -- high-zoot Mauviel 2.5mm copper/stainless, but the All-Clad certainly heats very evenly and are a heck of a lot lighter and faster.
In terms of sheer bang for the buck, you can certainly do better than All Clad -- even within the context of high-end multi-ply. Calphalon, for instance; or Vollrath Tribute if you don't mind the industrial look -- my wife hates it, we don't own it. There's a lot of great stuff out there, but I just went through handicapping a gazillion knives for someone else and am still too traumatized to do it with pots.
Also, if saving money is important, you don't gain much from multi-ply walls on high-sided pans. When you're cooking with lots of liquid the liquid itself spreads the heat, and a healthy sandwich bottom is good enough. On Sale! Always good.
Some cookware is so crummy you have to work around it. But that's the extreme low end. As with a lot of cooking equipment, a lot depends on how you see your kitchen and yourself in it. All-Clad -- it doesn't matter which line -- certainly won't impose any more limits on your cooking than anything else with a stainless interior.
Even though it doesn't work any better than our other junk, I get a huge kick out of cooking homey foods lie barbecue sauce in the copper, because it's such a disconnect. That's not saying "buy copper." Rather, don't underestimate the importance of looks and the all important "because you're worth it." If you can afford it, knock yourself out.