This is the process by which one loosens sediment stuck to the bottom of the pan after frying. This is usually done with pouring wine, stock, water, cream, fruit juices or spirits into a hot pan and stirring until any browned juices in the pan have been and released. This process can also be used as the basis for a gravy after roasting meats when you pour liquids into a roasting tray to liquefy any congealed fat and to loosen any bit that stuck to the bottom.