To add liquid to a pan to dissolve and incorporate the browned bits (fond) stuck to the bottom after cooking meat or vegetables. This technique captures concentrated flavors to create sauces or gravies.
From French 'déglacer', literally meaning 'to remove the glaze'. The term emerged in professional French cuisine to describe the process of dissolving the caramelized proteins and sugars that form a glaze-like coating on pan surfaces during high-heat cooking.
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