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Deglazing is a term used in more than one context.
Cooking
When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a fond, or deposit is left at the bottom of the pan with any rendered fat. Usually, the meat is removed from the cooking vessel, the majority of the oil is poured off, leaving a small amount with the dried and caramelized meat juices. The pan is returned to the heat, and a water based liquid is added. This liquid can be stock, wine, water, or any other liquid. This allows the cook to scrape the dark spots from the bottom of the pan, and dissolve them in this liquid.
This method is the cornerstone of many a sauce and gravy. The resulting liquid can be seasoned and served as-is, or onions or other aromatic vegetables can be added. The sauce can also be thickened with a starch, or further processed for a multitude of uses.
Mechanical
In a gasoline or diesel engine, the pistons ride up and down within the engine cylinder. Under certain circumstances, the high heat created by the friction of the pistons and their sealing rings can cause the motor oil to convert into a hard, slick, sticky substance. Once this happens, the engine cannot run at it's optimum.
In order to correct the conditions, a mechanic can take the engine apart, and deglaze the cylinders, usually using an abrasive. This allows the pistons and their rings to make contact with the cylinder wall again, and restores the engines performance.
General
In most other uses, "deglazing" refers to the removal of any shiny or smooth surface (as in a glazed finish on pottery). A surface that has been made dull is called "deglazed".
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