What does "deglazing" mean?

Deglazing refers to the culinary technique where liquid is added to a hot pan after cooking meat or vegetables, which helps to loosen the browned bits that are stuck to the bottom. These browned bits, known as fond, are packed with flavor and can be incorporated into sauces or gravies to enhance their taste. The process usually involves using a flavorful liquid such as broth, wine, or even water, allowing it to simmer and dissolve the fond while scraping the bottom of the pan. This step is crucial in many recipes to build complex flavors and create rich, delicious sauces.

The other options describe different cooking processes that do not relate to deglazing at all. For example, drying food out does not involve the addition of liquid, cooking in an airtight container refers to a completely different method, and quickly sautéing ingredients emphasizes cooking technique rather than the interaction of liquid with cooked food.