Honestly very confused by how it can be a mainstream condiment/dressing. For me it’s just acidic. Doesn’t really taste of much but sorta tingles on my tongue/throat. Sorta like when you burp up a little stomach acid or a milder version of when you throw up stomach acid. Very confused about salt and vinegar chips and any sort of vinegar based salad dressing.
FYI that’s shallow pan frying you are describing. sauté means to jump and the food should be almost constantly moving.
One of the things a sauté does is prevent a fond from forming. That keeps the flavor on the food and a deglaze is not necessary or helpful.
As my chief friend said when you are barefoot at the beach and the sand is hot you sauté to the shade.
https://cookingpro.net/what-is-the-definition-and-type-of-sauteing/