Deglazing is the term used to describe moistening a pan and scraping the flavorful brown bits off the bottom. In this recipe we deglaze the pan before adding in the broth so that those flavorful pieces become part of the soup, rather than burn on the bottom. In other recipes, deglazing is the process used to make the sauce for whatever dish you are cooking. In those instances, you should use approximately twice as much liquid as you desire for the final sauce.