What is a concentrated oil of an ingredient, used to enhance the taste and aroma of a dish, called?

The term that refers to a concentrated oil derived from an ingredient, typically used to amplify the flavor and scent of a dish, is called an extract. Extracts are concentrated forms that often capture the essence of the ingredient, such as vanilla or almond, through processes like distillation or solvent extraction. This process allows for a potent flavor to be added to recipes without using large amounts of the original ingredient, making it more practical for culinary uses.

Essences, while similar, are usually more generalized and may not always represent a concentrated oil. Infusions involve steeping an ingredient in a liquid to extract flavors but do not necessarily imply a concentrated oil. Condiments are typically prepared mixtures that enhance dishes but do not specifically refer to the concentrated oil of an ingredient. In this context, extract is the most accurate term for the concentrated flavoring substance described in the question.