What does it mean to "deglaze" a pan?

Deglazing a pan involves adding liquid to loosen the flavorful browned bits that are stuck to the bottom after cooking. This technique is commonly used after searing meat or sautéing vegetables, where the residue left in the pan can vastly enhance the flavor of sauces and gravies. By adding a liquid such as wine, broth, or vinegar, these browned bits—known as "fond"—are released, and the flavors are incorporated into the sauce, resulting in a richer taste profile. This process not only enhances the flavor but also helps in cleaning the pan by lifting off the residue that can stick during cooking.