I can make a pan sauce by deglazing the pan with wine, reducing to a
syrup, adding stock and flavoring and reducing.

I can also take a clean pan, melt butter, sizzle some shallot, add
wine, reduce to a syrup, add stock and flavoring and reducing.

I'd like to meld the two methods, but am constrained because I would
be sizzling the shallot with the fond, and I'm concerned I'd burn it.

Am I just overthinking the problem? - Mike