Fond

For the archival term, see Fonds.

For a definition of the term "fond", see the Wiktionary entry fond.

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] It refers to the flavorful solid bits of food stuck to a pan or pot after cooking.^[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).

A fish fond with gelatinous structure

In popular usage, the word fond is often used to refer to the stock made from a fond.

References

1. Child, Julia (2019). Mastering The Art of French Cooking (50th Anniversary ed.). Alfred A. Knopf. p. 106. ISBN 978-0375413407.
2. "What Is Fond? And How to Use It to Make Sauces". Food Network. Retrieved 2024-06-04.