Tasting my own sauce after 3 days in the fridge

I always thought sauces were best right off the stove, but last week I batch made a red wine reduction for a special and stuck it in the walk-in overnight. When I pulled it out three days later and warmed a spoonful, the flavors had blended way deeper, almost like a different dish. It was that moment I realized time actually does the work for you, not just heat. Now I'm wondering if I should start prepping more braises and reductions a day ahead on purpose. Has anyone else tested their own food after a few days and been shocked at the difference?

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