Several parts combine into one character.

汁 is a phonetic-semantic compound: 氵 (water) + 十 (shí, "ten" — providing the sound). The composite simply reads as "water-like liquid" = juice, broth, soup, sap. The character is one of the simplest in the food vocabulary, just five strokes for the entire concept of fluid extracted from plants, meat, or fermentation.

Korean reading "jeup." 果汁 (gwajeup, fruit juice — the formal Korean term, though the loanword jeuseu (juice) is increasingly common in casual speech), 肉汁 (yukjeup, meat juice / gravy — used in cooking instructions referring to juices running from grilled meat), 苦汁 (gojeup, "bitter juice" = bitter experience), and the Korean phonetic of the famous Japanese meal structure 一汁三菜 (iljeup-samchae, "one-soup three-side-dishes" = the canonical traditional Japanese meal layout: rice + soup + three side dishes).

Mandarin zhī, 1st tone. 汁 (zhī, juice / sauce), 果汁 (guǒzhī, fruit juice), 汤汁 (tāngzhī, broth), 肉汁 (ròuzhī, meat juice / gravy), 墨汁 (mòzhī, "ink-juice" = liquid ink, used for calligraphy). 汁 is broader than English "juice" — it covers any liquid extract, from fruit pulp to soy sauce reductions to meat drippings.

Japanese on-reading ジュウ (jū) — 果汁 (kajū, fruit juice — formal), 墨汁 (bokujū, calligraphy ink). Kun-reading しる (shiru) is what really matters in Japanese: 汁 (shiru, broth / soup) — and especially 味噌汁 (misoshiru, miso soup — the iconic accompaniment to Japanese rice meals; almost every traditional Japanese home and restaurant serves miso soup with breakfast and dinner). Other key compounds: お汁粉 (oshiruko, sweet red bean soup — winter dessert), すまし汁 (sumashijiru, clear soup), 三杯汁 (sanbaijiru, three-cups broth). The Japanese 一汁三菜 (ichijū sansai) ideal of meal balance defines traditional washoku.

Memory aid: water (氵) + ten (十) for sound — flowing liquid = juice / broth.