to remove the bits of sautéed or roasted meat and the juices from (a pan) by adding wine, stock, water, etc. and scraping: usually, the resulting liquid is used in or as a sauce
See deglaze in American Heritage Dictionary 4
(dē-glāzˈ)
transitive verbde·glazed, de·glaz·ing, de·glaz·es
To remove the glaze from (pottery, for example).
To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating.
