The solid remains left over after juice or oil has been squeezed from fruit, seeds, or grapes.
From Old French marc, possibly from Germanic roots related to marring or bruising. The word referred to the grape refuse left in wine-making and eventually extended to other crushed plant materials.
Winemakers would never waste grape marc—they'd ferment it again to make a second-rate brandy called pomace brandy, so what seems like garbage was actually a medieval recycling system for making cheap alcohol.
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