Deglaze

v. remove the glaze from (porcelain, pottery); dilute remainings of cooked meat in wine or water in a pan to make a sauce or gravy

Deglazing is a term used in more than one context.
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To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor.

deglaze
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