So … what do you call poultry giblets? No, don’t tell me. “Cake bits”?
If you want to sound fancy, in classical French cooking the browned bits in the pan are called sucs, and a sauce made with them is a fond. Americans got a bit mixed up on their trip over on the Mayflower and call the browned bits fond and the sauce, creatively, sauce. In professional (and not so professional) kitchens, they are called anything from gunk to brown s**t to meat candy, but hardly ever, for some reason, browned bits.