deglaze
to add liquid (usually wine or broth) to a pan after cooking meat to dissolve the browned bits on the bottom and create a flavorful sauce
scrape
clean
dissolve
The chef deglazed the pan with red wine to make a sauce for the steak.
After frying the chicken, she deglazed the pan with chicken broth.
Deglazing the pan infuses the sauce with the meat's flavor.