Otherwise, if the "caramelization" is a dark brown with a few spots of black, then deglaze the pan instead! Despite its unattractive appearance, the layer of dried juices is called the "fond." In French, it means "base" or "foundation," and it acts as the base of many pan sauces. Even though it appears messy and unusable, it is actually condensed flavor and will add unbelievably delicious depth to whatever you are cooking, whether it's sauces, gravies, or bases for soups.
The process of removing food, usually meat, that is left/stuck in the pan after sauteing. A small amount of liquid (usually wine or broth, but it depends on the recipe) is poured and heated in the pan. It is then stirred up to remove the now loosened food from the pan, the end result is usually the basis for a flavorful sauce.