Properly seared meat or sautéed vegetables will leave a brown, sticky residue at the bottom of the pan. This is the " fond, " and it contains the flavors that will join your deglazing liquid.
[header] How to deglaze a pan [title] Cook meat or vegetables in a hot pan. [step] Preheat a wide pan, add fat, and continue heating until the oil shimmers, or the butter browns lightly. Add ingredients and cook with minimal stirring.