Pans/pots like the one you used have high walls that go straight up which promotes condensation. This is evident because of the pool of juice you showed and mentioned.

If forced to sear in that pot again, do smaller batches to give each piece of meat room for the juices to evaporate. You won’t end up overcooking your meat, too. 15 minutes on small pieces is most definitely long and they get inconsistent contact with the pot surface. Small batches can be done 4 minutes at a time depending on your stove and cookware with more controlled browning/flavor. Deglaze the pan with some stock and add that stock+fond into the final pot so that no flavor is left behind.