to dilute meat sediments in (a pan) in order to make a sauce or gravy
deglaze in American English
(diˈgleɪz)
verb transitiveWord forms: deˈglazed or deˈglazing
1.
to remove the glaze from
2.
to remove the bits of sautéed or roasted meat and the juices from (a pan) by adding wine, stock, water, etc. and scraping: usually, the resulting liquid is used in or as a sauce