What culinary technique would you use to create a sauce from a pan's drippings?

Using the technique of deglazing is key to creating a sauce from a pan's drippings. When you cook meat or vegetables in a pan, the residue left behind, often referred to as fond, is packed with flavor. To utilize this flavor, deglazing involves adding a liquid—such as stock, wine, or vinegar—to the hot pan. This process not only helps dissolve the browned bits stuck to the bottom but also incorporates them into the sauce.

As the liquid is added and heated, it loosens the fond, allowing it to mix with the liquid, thus forming a base for your sauce. At this stage, the deglazed liquid can be further enhanced through reduction or additional ingredients. This technique ensures that none of the flavor from the cooked food is lost, resulting in a rich, savory sauce.