What does it mean to "deglaze" a pan in culinary terms?

Deglazing a pan is a technique used to enhance the flavor of sauces and gravies. It involves adding a liquid, such as wine, stock, or vinegar, to a pan that has been used to cook food, particularly after the food has been removed. The liquid helps dissolve the caramelized brown bits that stick to the bottom of the pan, known as fond. These flavorful bits are rich in umami and contribute significantly to the depth and complexity of the final sauce.

The process of deglazing not only incorporates these flavors into the liquid but also prepares the pan for further cooking or sauce preparation. This technique is frequently used in professional kitchens as well as in home cooking to create rich sauces that enhance the overall dish.