hate to say, but my free education (from my father, who was a head chef
) says it's flambe, its flamed (intentionally with alcohol) so its flambe, one more time, it's flambe.
Epicurious is right it what it says, adding liquid to [my words...dissolve and suspend] the fonds produced by sauteing [and roasting], is
deglazing but it does not mention flames. The flamed alcohol (almost always a spirit) is flamed to add flavour, the deglazing is done to dissolve (and suspend) the fonds, which is
the flavour. Flambeing is done during the cooking process, deglazing ('the pan') occurs near the end, prior to gravy making. More alcohol can be added to the gravy, but it is not flamed, and therefore not flambe.
flames (intentional) = flambe, producing a warm glow
flames (unintentional) = a fire, producing red faces