Often a sauce is made by deglazing - a useful technique by which a liquid is added to the pan to pick up the flavoursome meat juices that have cooked onto the bottom. Deglazing is a basic step in the preparation of a variety of sauces and, depending on the desired result, may be accomplished with water, stock, cream, or an alcohol. A simple sauce for a roast can be made by deglazing the pan with water.