Sauces are an essential element in cuisines all over the world. In Chinese cuisine, soy sauce, doubanjiang, hoisin sauce, sweet bean sauce, chili sauces, oyster sauce and sweet and sour sauce are most common while in Korean cuisine, doenjang, gochujang, sambaing and soy sauce are popular. In Japanese cuisine, sauces are usually based on soy sauce, miso or dash. Southeast Asian cuisines, such as Thai and Vietnamese cuisine often use fish sauce made from fermented fish.
Reference: Sauce Wiktionary,Wikipedia