Juses (Not sure what the plural of jus is!) have their place in lighter dishes imho.For those who seek a less calorific approach then jus will do.
As a background the idea of lighter cuisine was pretty much invented by Bocuse.
Paul Bocuse moved away from Bernard Loiseau who was a bit of an Escoffier disciple.
Bocuse invented the Nouvelle cuisine which then became bastardised by types such as you and I trying to fleece the gullible great unwashed but in reality it was a movement to move away from the heavy cream and butter based classic French cuisine a la Escoffier into something altogether healthier.
What are your thoughts on bisques?