Pan drippings are the flavorful juices and rendered fat that collect at the bottom of a pan when meat is roasted, grilled, or fried. These drippings are composed of a combination of fat, water, and caramelized proteins from the meat. In cooking, pan drippings are commonly used to create sauces, gravies, and broths through deglazing, where a liquid like stock or wine is added to the hot pan to dissolve the flavorful browned bits. They are also used to baste meat during cooking or as a base for soups and stews.
The term "drippings" dates back to the 17th century, originating from the verb "drip," referring to the liquid that falls from roasting meat, a practice that has long been a key technique in enhancing flavor.
See also Italian Sugo d'arrosto.