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Thickening a jus with starch creates a finished sauce called jus lié. When you whisk a starch slurry (often cornstarch with a little cold water) into a hot jus, the starch granules swell and thicken the liquid, giving the sauce body and a glossy, coatable texture. The term lié (or lie) specifically refers to this method of binding a jus with starch, rather than thickening by reduction alone.

Glace is a concentrated, reduced stock that becomes syrupy from evaporation, not from starch thickening. Herbs are used for flavor, not to thicken, and freestone is a type of stone fruit, not a sauce term. So the thickened-with-cornstarch jus is jus lié.