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The term "deglazing" specifically refers to the culinary technique of adding liquid to a hot pan after cooking meats or other foods to loosen the flavorful browned bits that are left stuck to the bottom. These bits, known as fond, are a result of the Maillard reaction that occurs during the cooking process and are packed with rich, complex flavors.

When the liquid is added, it helps to dissolve these bits, creating a sauce or base for a dish that captures the depth of flavor resulting from the initial cooking. This method is commonly used when preparing sauces, gravies, or reductions and is a fundamental technique in professional kitchens for enhancing the overall flavor profile of a dish.

While the other options mention different cooking processes, they do not encapsulate the specific action and purpose of deglazing, which is essentially about enhancing flavor through the interaction with the drippings and fond in a pan.