As the sibling comment said, most Western food will include some variation on the mother sauces.

"The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce." French ones are the same: "The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato"

The techniques and ingredients you use for them are the basis for most sauces used in Western cuisine. You learn those five, you've learned all (or most of) western sauces.