cooking fun, on deglazing

I've had more time to do some cooking by myself, more specifically looking up and following new recipes as I've yet to dedicate a few staple dishes to memory. I've been mostly relying on university dorm cafeteria food otherwise.
Today, I think I've attempted deglazing for the very first time? Usually, I've only regarded the browning that formed at the bottom of the pan (referred to as the fond or sucs! two new words of the day) after sautéing was in the sink, where it was doomed into something burnt annoying to scrub away :( a bit embarrassing, I think
But it's fascinating! the joy of caramelization. shout out to tasty isomerization and polymerization. To be able to take something that I've used to disregard and finally realize that it can also be an ingredient. It was also another opportunity for me to make use of the veggie broth powder that I've made a while ago, too. It wasn't any pan sauce, but it seasoned some asparagus and mushrooms pretty well.