When a piece of meat is pan-seared to form a delicious crust, there are often bits of crusty, flavorful meat and meat juices left in the pan.
Deglazing is the process of adding liquid to the pan, then stirring and scraping the bottom of the pan to remove the browned bits. Once this is accomplished -- usually in a matter of seconds -- the mixture can be used as a starting point for a delicious gravy or sauce. A word of caution: A great deal of steam forms when you add liquid to a hot pan. Stand back and keep your pouring hand as far away from the inside of the pan as possible.