Broth is safest, wine is fine, vinegar is risky.

Broth, then wine, then vinegar—in that order.

Deglazing is just lifting the browned bits (fond) with liquid. Seasoning is polymerized oil, which is tough but not invincible. Acid is the enemy. Vinegar is pure acid—it will strip seasoning if you let it sit or use it often. Wine has some acid but it’s diluted and usually fine if your seasoning is solid and you don’t simmer for ages. Broth has almost no acid and works perfectly. It’s the safest bet.

If you want wine flavors, go for it. Just don’t let it boil dry or sit in the pan for ten minutes. Vinegar? Only if you’re trying to deglaze and clean off built-up crud at the same time. Otherwise, skip it.

When in doubt, reach for broth.