Answer: defat
To defat a liquid like stock, broth, or sauce is to remove excess fat, often by skimming it off the surface or chilling the liquid so the fat solidifies, resulting in a cleaner flavor and a lighter, more refined finish
To defat a liquid like stock, broth, or sauce is to remove excess fat, often by skimming it off the surface or chilling the liquid so the fat solidifies, resulting in a cleaner flavor and a lighter, more refined finish