What is the purpose of deglacer (deglazing) a pan when making stock or sauce?

• A. To dissolve browned fond from the pan into liquid, extracting flavorful browned bits.
• B. To cool the pan quickly.
• C. To thicken the sauce with flour.
• D. To remove stuck-on caramelization by scrubbing.

Answer: (C)

The main idea is that deglazing is about pulling the browned fond off the pan into liquid to unlock its concentrated flavor. When you sear proteins or vegetables, a layer of browned, caramelized bits—the fond—forms on the pan bottom. Those bits are full of savory Maillard flavors, but they’re stuck to the pan. Adding liquid (like stock, wine, or water) and scraping with a spatula loosens and dissolves those bits, so their flavor dissolves into the liquid. That deglazing liquid becomes a flavorful foundation for stock or sauce, especially after you reduce it to concentrate the flavors further. It’s not primarily about cooling the pan, it doesn’t inherently thicken a sauce (that would require a roux or another thickening method), and it isn’t about scrubbing off caramelization. Deglazing uses the liquid to lift and incorporate the fond into the sauce or stock.