The main advantage of using a wine over plain water (I often use vermouth or sherry, and have been known to use brandy) is that the alcohol helps dissolve the fond.

An acid should also work better than plain water, if you don't use too much of it that shouldn't flavor your sauce much. I've used white wine vinegar and rice wine vinegar to deglaze a pan and help flavor a sauce One challenge with apple cider vinegar is that sometimes it's labeled 'apple cider flavored' and I don't honestly know what that means, so I don't buy those brands.

If I'm adding chicken or beef stock to my sauce, sometimes I'll use some of it to deglaze the pan.

You probably wouldn't want to use balsamic, in part because of the flavor profile, but also because it tends to be expensive, I've seen bottles of it that cost over $100.