Of course I do; I'm from Georgia. And I'll bet @Shirley Martin knows, too. It's the liquid from cooked greens that is usually eaten with crumbled up corn bread.
I read that on the web, and it reminded me that the Chinese eat soup as their final course, most likely to make use of the cooking liquids from the main dishes. Gotta think there's lots of water-soluble vitamins in that stuff.
Normally, the “pot likker” or rather “pot Liquor” is the juice left over after cooking vegetables. There are those who call the liquid left over in a pot after the chunky stuff is gone from a stew or some such as pot liquor or “sopping gravy”. In my family (or whatever we called it) I was the one who loved a big glass of the vegetable juice when the veggies were gone. A little extra butter mixed in and down the hatch. Nowadays, since just about everyone steams their veggies, having a glass of pot liquor is pretty much gone. Just to add on, in high end commercial kitchens I would have the water saved after steaming large quantities of vegetables to use when I made demi-glacé. (a brown sauce made with veggies and beef bones loaded with marrow.)
A man after my own heart. Throw a little flour in with some ground beef and seasonings and let them brown together then hit it with the milk or water. Whatever is handy goes underneath. Toast, rolls, potatoes, noodles or just throw some crackers in it and go for it. KISS (keep it simple saint, keep it simple stupid, keep it simple soldier).
I remember that watching The Sopranos back in the 1990s was my first introduction to Italian "gravy." (Before that it was just spaghetti sauce. ) I really loved that series.