The only use I've seen is in reference to gilded or gold-colored food. Gold has been added to food for centuries, usually in the form of a decorative topping of gold leaf or gold dust. Less expensive sources of gold color include turmeric and saffron (although currently saffron is about $130/oz).
Edible gold leaf must be nearly pure gold, mixed with other edible metals such as silver. Recipes can be found online for risotto topped with gold flake. A local chocolatier makes a "gold-bellied buddha" chocolate: the gold-dusted belly is filled with dark chocolate infused with jasmine green tea.
Etymology: From French or, gold.