What does "deglazing" refer to in culinary techniques?

Deglazing is a culinary technique that involves adding liquid to a pan to dissolve the flavorful browned bits, or fond, that are left in the pan after cooking meat or vegetables. These bits are full of concentrated flavors and can enhance the overall taste of a sauce or dish. When liquid is added – which can be stock, wine, or even water – it helps to lift those browned particles off the bottom of the pan, allowing them to be incorporated back into the dish. This process not only adds depth of flavor but also helps to create a smooth sauce.

The technique is particularly useful in making sauces that accompany meats, as it utilizes all the flavors left behind from the cooking process. The deglazing process typically occurs after searing or sautéing and is an essential step in classical cooking that contributes to the development of complex flavors in sauces and gravies.