What does "reduction" refer to in cooking?

Reduction in cooking specifically refers to the process of thickening and intensifying the flavor of a sauce by simmering it. During this process, the water content of the liquid evaporates, resulting in a more concentrated flavor and a thicker consistency. This technique is commonly used in sauces where a deeper, richer taste is desired, such as in gravies or reductions for finishing meats.

Achieving the right consistency and flavor profile through reduction is a fundamental skill in culinary arts, as it allows chefs to enhance the characteristics of dishes effectively. The other choices provided do not accurately reflect the definition or technique associated with reduction.