Re: Pan Sauces
There are many things you can incorporate into a pan sauce to sweeten it, without resorting to sugar. Garlic, carrots, onions, basil, all get sweet when cooked, and add many layers of flavor. Sugar only adds one or two, and those are sweetness and caramel, and in most sauces, only the former.
Some of the best red sauces, for instance, are made as a pan sauce. Cook the meatballs, and then make the red sauce in the same pan. If you use garlic, onions, carrots, and basil, you have to be really careful when you make your pan sauce. If you are not, you can make it cloyingly sweet without ever adding any sugar at all.
I would encourage you to learn about these alternate methods of sweetening. A lot of people add sugar to sauces for various reasons. They add them to red sauces, for instance, to mask the acid. However, this is all the sugar does. It masks the acid, but it doesn't get rid of it. It is far better to learn to make a red sauce that is not full of acid.
Just as, IMO, it is far better to learn to sweeten a sauce with vegetables and herbs, rather than with sugar.