Pan sauce
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A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing the pan with a liquid and incorporating the remaining browned material (known as "fond") at the bottom of the pan.
The flavour of the pan sauce is determined chiefly by the meat being cooked, the liquid used to de-glaze the pan, and any flavouring or finishing ingredients added.
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