Originally Posted by Kaneohegirlinaz
... just thinking out-loud, but if you were to deglaze with cream or milk,
wouldn't it break and curdle in that hot pan?
Cream has so much fat it's nearly impossible for it to curdle. You can actually boil cream by itself, at least for a short while (have never let it go for more than a few minutes), and it will not curdle. Other milk products, not so much.
As a deglazing liquid, not so sure about it. I don't know if it is liquidy enough to dissolve the fond as part of deglazing is "steaming" the particles off the bottom of the pan.