Which of the following are classified as "mother sauces" in classic French cuisine?

In classical French cuisine, "mother sauces" are the foundation for a variety of secondary sauces and are essential components of culinary training. The three primary mother sauces are Béchamel, Velouté, and Espagnole.

Béchamel is a white sauce made from milk and a roux of butter and flour, serving as the base for sauces like Mornay. Velouté is a light stock-based sauce, often thickened with a roux, and forms the basis for sauces such as Suprême or Allemande. Espagnole, or brown sauce, is made from a dark roux, mirepoix, and brown stock, which can lead to sauces like Bordelaise or Chasseur.

In contrast, marinara, hollandaise, and alfredo sauces, while important in their own rights, do not fall under the classification of mother sauces. Similarly, pesto, beurre blanc, and tomato sauce, as well as white sauce, mustard, and sauce verte, do not represent the traditional mother sauces defined in French cuisine. Thus, the identification of Béchamel, Velouté, and Espagnole as mother sauces is the correct choice in this context.