Deglazing is a technique that epitomizes the kitchen mantra to use everything. It is usually done after searing or pan-frying protein. The protein is removed and excess fat is drained. Then a liquid such as stock or wine is added and heated in the pan and all the delicious little bits stuck to the bottom will unstick, incorporating themselves into the liquid. This is an easy way to make a quick pan sauce, and is crucial to building more complex concoctions like braised dishes.