To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roasted or sautéed item to make a sauce is to?

Name: To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roasted or sautéed item to make a sauce is to?
Brand: Quizplus
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Question

Quizplus · Accepted Answer

When making a dish and adding a small quantity of wine, stock, or another liquid to release the flavors stuck to the bottom of the pan, the term for this practice is called to "de glaze".

To Boil a Small Quantity of Wine, Stock, or Other