In the

culinary arts Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

, fond is a contraction of ''fonds de cuisine'' which is loosely described as "the foundation and working capital of the kitchen". In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food (''

sucs Sucs ( previous spelling Suchs, still prevalent in Spanish, but controversial and not official) is a locality in the municipality of Lleida (Catalonia, Spain). Like the neighbouring Raimat, the official status of Sucs is that of a '' decentrali ...

'') stuck to a pan or pot after cooking. In English speaking countries, it often refers to the bits themselves. These bits are deglazed with a liquid in order to produce a

stock Stocks (also capital stock, or sometimes interchangeably, shares) consist of all the Share (finance), shares by which ownership of a corporation or company is divided. A single share of the stock means fractional ownership of the corporatio ...

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

, or

sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

. The name is an abbreviated form of the French word ''fondation'' (foundation in English).

References

Sauces Cooking techniques Culinary terminology {{food-stub