Deglazing
Often a sauce is made by deglazing - a useful technique by
which a liquid is added to the pan to pick up the flavoursome meat juices
that have cooked onto the bottom. Deglazing is a basic step in the
preparation of a variety of sauces and, depending on the desired result, may be
accomplished with water, stock, cream, or an alcohol. A simple
sauce for a roast can be made by deglazing the pan with water.