What is left in the bottom of the pan when meat is sautéed and serves as the basis for an accompanying sauce?

The residue left in the bottom of the pan after sautéing meat is called "fond." This flavorful mixture consists of browned bits of meat, fat, and juices that develop during the cooking process. Fond serves as the foundation for deglazing, where liquid is added to dissolve these bits, creating a rich sauce that enhances the overall dish.