One way to refer to yucky leftovers in colloquial Québécoise is to call them poutine. While seldom known by that name south of the International Boundary, non-leftovers poutine is a popular side dish in northernmost Aroostook County, Maine, where it also is known quite simply as fry mix: a plate of French fries covered with mozzarella cheese and dark, beefy gravy, the cheese melting into pools. Traditional Canadian poutine is made with cheese curds rather than mozzarella, and one story of its origin is that a customer at a cheese factory in Kingsey Falls asked chef Fernand Lachance to combine the curds and spuds, at which Lachance is said to have declared the combo a mess, aka poutine. Variations add sausage, bacon, ground beef, or marinara sauce, and for reasons yet to be known, the same dish is known in New Jersey as disco fries.
Poutine is rarely called poutine south of the International Boundary. Most northern Maine restaurants bill it as mix or fry mix.