To agitate fluid within a skillet or roasting receptacle with the intention of breaking down and blending the residual meat remnants adhering to the surface, eventually assimilating the fluid into the sauce. Preceding this step, any lipids present in the receptacle must be decanted, after which stock or wine can be incorporated and raised to a boiling temperature while actively stirring to loosen the seared fragments of sustenance that have become affixed to the pan.