To degrease is to remove fat from the surface of a liquid — skimming the glossy slick off a stock, decanting the lean juices from beneath a layer of dripping, or blotting with absorbent paper. Stocks, braising liquids, and gravies all benefit: fat that is left floating turns them greasy and heavy, while the defatted liquid underneath carries the clean flavour. Cooks also degrease by chilling, letting the fat set into a solid cap that lifts off in one piece — the classic treatment for a rich beef stock. Beyond the pan, degreasing matters in food manufacturing, where surfaces, equipment, and even ingredients must be freed of fat films before cleaning agents or coatings can work properly. The principle is simple — fat and water do not mix, and the fat always rises — but applying it well separates a refined sauce from a greasy one.