What does "deglazing" refer to?

Deglazing refers to the culinary technique of adding liquid to a hot pan to loosen and dissolve the browned bits of food that are stuck to the bottom. These bits, known as "fond," are packed with flavor from the cooking process and can enhance the taste of sauces or gravies. By adding liquid, such as stock, wine, or vinegar, these flavorful remnants are lifted off the surface, allowing them to be incorporated into a sauce. This technique is particularly common in preparing sauces following the searing of meat or vegetables, as it maximizes the use of all the flavors developed during cooking.

This process not only enhances the dish's flavor but also builds a depth of taste in the resulting sauce, making it a fundamental part of many gourmet cooking techniques.