What is the term for adding wine or other flavored liquids to dissolve food particles sticking to the pan after sautéing?

The correct term for adding wine or other flavored liquids to dissolve food particles that are stuck to the pan after sautéing is deglazing. This technique is essential in culinary practices because it enhances the flavor of sauces and gravies. When food is sautéed, bits of it often stick to the bottom of the pan, forming what is known as brown fond. By adding a liquid such as wine, the heat helps to lift these particles, incorporating their rich flavors into the resulting sauce or dish. The liquid not only releases the flavor from the fond but also creates a base for a delicious sauce when it is subsequently reduced.

Reducing, on the other hand, refers to the process of boiling a liquid to evaporate some of its water content, concentrating the flavors, which can occur after deglazing. Marinading involves soaking food in a seasoned liquid before cooking to enhance flavor and tenderness, while brining is a specific form of marinating involving saltwater. Thus, deglazing specifically focuses on enhancing the flavor of existing browned food particles directly from the pan, making it the most appropriate term for the action described.