Sauce making tips - Stainless Steel

I recently got some stainless steel cookware, and I'm excited to use the fond on items I cook to create fun sauces. I've kind of stuck to using white wine on chicken, fish and red wine with pork and beef. After burning off the alcohol for a minute or two, introducing broth or stock with some finely chopped veggies and/or trimmings, and just reducing. While tasty, it's obviously amateurish and I wanted to see how everyone else is doing it.