What does "deglazing" refer to in cooking?

Deglazing is a cooking technique that involves adding liquid to a hot pan that has food residues stuck to the bottom, which are typically the result of browning meats or vegetables. This process helps dissolve those browned bits, known as fond, which are packed with flavor. By incorporating these residues into a sauce or broth, a cook can enhance the overall flavor of the dish significantly. The liquid used for deglazing, which can be broth, wine, or even water, is heated in the pan, and as it bubbles, it helps lift the fond from the surface, allowing it to be incorporated into the sauce. This technique not only improves the taste but also adds depth and richness to the final dish. It is an essential skill for developing sauces and gravies in culinary practices.