Saute: To cook quickly in a pan on top of the stove until the food is browned. It is often done in a small, shallow pan called a sauté pan.
Sear: To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.
Deglaze: After foods are fried or cooked in a skillet or pan in the oven, the pan is deglazed. This means liquid is added to loosen and dissolve the brown bits and pan drippings at the bottom of the pan that form during cooking and basting. This pulls all the flavor possible out of the cooking process. Deglazing liquid is usually broth, a marinade, or wine.