sauce consistency

Mustard seeds are an emulsifier as are egg yolks and rasberry seeds. In you case you could start with an egg yolk and build your sauce up from there.

My first thought was exactly the same as Chef Tom's, but you might also try something else.

Assuming the sauces are heated at some point, a small amount of corn starch might very well be all you need. Mix with cold water and add in a stream while mixing when sauce is cooking. It's hard to say how much, but a batch or two should give you enough to figure it out for yourself. I'm thinking about 1/2cup corn starch mixed with 2 cups water would be a good place to start for 5gal sauce. I understand you're not trying to thicken it, just keep it together.

The first thing I'd try though is a variation on the egg theme. Try adding mayonaise. If you cook like mentioned above, add mayonaise after sauce is cool and mix well. I'm thinking 1-2qt per 5gal bucket of sauce should be about right. If you add oil to your sauce the mayo would replace all or part of the oil I believe. I've used this to maintain emulsion in oil/vinegar type salad dressings and it works well with minimal change in color or clarity if used sparingly. Plus it's easier than dealing with raw eggs.

Xanthan Gum is a commercial emulsifier used in numerous foods like salad dressings.

anything that contains Lecithin would work as an emulsifier.