In the context of cooking, which term would describe the process of enhancing the flavor of a sauce by adding pan juices?

The process of enhancing the flavor of a sauce by adding pan juices is known as deglazing. This technique involves adding a liquid, often wine or stock, to a hot skillet after searing meat or vegetables to dissolve the browned bits stuck to the bottom of the pan, referred to as the fond. The flavorful compounds from these browned bits are then incorporated into the sauce, enhancing the overall taste and complexity of the dish.

Deglazing not only enriches the flavor but also contributes to the texture and appearance of the sauce. It is a crucial step in many culinary processes, especially when making sauces or gravies, as it helps to build layers of flavor that make the final dish more robust and appealing.

In opposition, sautéing is the process of cooking food quickly in a small amount of fat over relatively high heat, and reducing refers to simmering or boiling a liquid to evaporate water and concentrate flavors. Emulsifying is the process of mixing two immiscible liquids, such as oil and water, to form a stable blend, which is not directly related to enhancing sauces with pan juices.