What does the term "deglaze" mean in cooking?

The term "deglaze" refers specifically to the process of adding liquid to a pan after meat or vegetables have been cooked to dissolve the flavorful browned bits that adhere to the bottom. This technique is often utilized in sauce-making, as it helps to incorporate those concentrated flavors back into a dish, creating a rich and complex sauce.

By adding a liquid such as stock, wine, or vinegar to the hot pan and scraping the bottom with a spatula or wooden spoon, a chef can lift the residue and infuse it into the sauce, enhancing the final dish's taste and depth. This culinary technique is a crucial step in achieving layers of flavor, especially in dishes that involve searing or pan-frying.