To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.

A technique for making a base for sauces and gravies. After frying meats and removing from the pan, you will see amounts of flavor rich browned food particles stuck to the saute pan. To loosen these bits, just add a small amount of liquid, (wine, stock, lemon juice for example) to the pan and start stirring.

It is important you remove the pan from the heat when adding any liquids with alcohol so you don't end up with singed eyebrows. You can now use this mixture to create a wonderful sauce to accompany your meal.

You can make your pan gravy from there as well - add your browning agent (if using), seasonings and your thickener - bring to boil and let boil for 10 minutes or so; strain and you have your gravy.