In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". [1] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food ( sucs ) stuck to a pan or pot after cooking. In English speaking countries, it often refers to the bits themselves. [2] These bits are deglazed with a liquid in order to produce a stock, broth, or sauce. The name is an abbreviated form of the French word fondation (foundation in English).
