Deglazing

Deglazing is a cooking technique that adds a liquid, commonly wine, stock or vinegar, to a hot pan after searing or sauteing meat or vegetables, then scrapes and dissolves the browned, caramelized residue stuck to the pan's surface into that liquid. The resulting liquid, rich with concentrated flavor, is typically reduced further and used as the base for a pan sauce, gravy or soup. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/