Define "déglacer".

The term "déglacer" refers specifically to the technique of adding liquid to a hot pan to dissolve the browned bits of food stuck to the bottom. This process not only captures the deep flavors developed during cooking but also creates a base for sauces. The liquid can be anything from wine or stock to water, and by scraping the bottom of the pan while the liquid is added, one can enhance the flavor of accompanying dishes. This method is commonly used after searing meat or sautéing vegetables to make a rich and flavorful sauce or gravy, showcasing the importance of technique in developing flavor in cuisine.

The other choices do not accurately describe "déglacer"; grilling, seasoning, and marinating are distinct culinary processes that do not involve the use of liquid in this specific context.