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Deglazing a pot with white wine.

Deglazing means to remove caramelized food bits from a pan by dissolving it and making a pan sauce.

Meat that is prepared in a pan leaves bits of caramelized sugars, fats and other material. To deglaze, the meat is typically removed from pan and most of the remaining liquid is drained off. Some other liquid, like broth or wine, is typically added to produce the pan sauce. This lets the cook scrape off any brown residue from the bottom of pan and dissolve it into the sauce. This liquid can be served on its own or seasoned further.