1. [n]  the liquid in which vegetables or meat have be cooked
2. [n]  distilled rather than fermented
3. [n]  a liquid substance that is a solution (or emulsion or suspension) used or obtained in an industrial process; "waste liquors"

Liquor
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1. \Liq"uor\ (l[i^]k"[~e]r), n. [OE. licour, licur, OF.
   licur, F. liqueur, fr. L. liquor, fr. liquere to be liquid.
   See {Liquid}, and cf. {Liqueur}.]
   1. Any liquid substance, as water, milk, blood, sap, juice,
      or the like.
   2. Specifically, alcoholic or spirituous fluid, either
      distilled or fermented, as brandy, wine, whisky, beer,
      etc.
   3. (Pharm.) A solution of a medicinal substance in water; --
      distinguished from tincture and aqua.
   Note: The U. S. Pharmacop[oe]ia includes, in this class of
         preparations, all aqueous solutions without sugar, in
         which the substance acted on is wholly soluble in
         water, excluding those in which the dissolved matter is
         gaseous or very volatile, as in the aqu[ae] or waters.
         --U. S. Disp.
   {Labarraque's liquor} (Old Chem.), a solution of an alkaline
      hypochlorite, as sodium hypochlorite, used in bleaching
      and as a disinfectant.
   {Liquor of flints}, or {Liquor silicum} (Old Chem.), soluble
      glass; -- so called because formerly made from powdered
      flints. See {Soluble glass}, under {Glass}.
   {Liquor of Libavius}. (Old Chem.) See {Fuming liquor of
      Libavius}, under {Fuming}.
   {Liquor sanguinis} (s[a^]n"gw[i^]n*[i^]s) (Physiol.), the
      blood plasma.
   {Liquor thief}, a tube for taking samples of liquor from a
      cask through the bung hole.
   {To be in liquor}, to be intoxicated.
   

2. \Liq"uor\, v. t. [imp. & p. p. {Liquored} (-[~e]rd); p.
   pr. & vb. n. {Liquoring}.]
   1. To supply with liquor. [R.]
   2. To grease. [Obs.] --Bacon.
            Liquor fishermen's boots.             --Shak.