Deglazing is a cooking technique for removing bits of food from a pan in order to make a sauce with them. When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a fond, or deposit, is left at the bottom of the pan with any rendered fat. Usually, the meat is removed from the cooking vessel and the majority of the oil is poured off, leaving a small amount with the dried

and caramelized meat juices. The pan is returned to the heat, and liquid is added to act as a solvent. This liquid can be plain water, vegetable or meat stock, a spirit, some wine, verjuice, or any other liquid. This allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, creating a rich sauce.