Deglaze
Etymology
From French "déglacer" (to unfreeze or thaw), from "glace" (ice, glaze). The browned crust welded to the pan is called the "glaze," and deglazing is the act of loosening it back into liquid with wine, stock, or water.
verb · /dee-GLAYZ/
To pour liquid into a hot pan and dissolve the browned, stuck-on bits left after searing.
What it names
The move that rescues the most flavorful residue in cooking — the fond — and turns it into the base of a sauce or gravy.
Example
After the steaks came out, she deglazed the pan with red wine, scraping up every dark fleck.
Related idea
Feeds directly into reduce: you deglaze to capture the browned bits, then reduce the resulting liquid to concentrate it into a glossy pan sauce.