Generally consider what an ingredient is bringing to a dish when considering alternatives.

Deglazing is simply using a liquid to remove fond from the pan, any liquid will do.

Wine brings a few flavours to a dish, primarily sour and umami. Add a bit of vinegar or other acid for the sour. Tomato paste, fish sauce, soy sauce, and stock will all add umami, but you may have to be careful about the amounts to avoid other flavours you may not like (I’ll sometimes mix small amounts of multiple umami boosters to avoid a specific flavour from standing out).

The main thing you won’t be able to replicate is the aromas carried by the alcohol.

I remember that Ice soap was also around this time, so of course reddit took it too far and combined them.