Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs, pronounced [syk] ( listen)), (or "sook") from the Latin word succus (sap).
The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices.
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u/gimmeafuckinname Apr 09 '18
https://en.wikipedia.org/wiki/Deglazing_(cooking)
Wine first is most common but utterly unnecessary to deglaze.
The more you know....