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 a flavorful liquid that is used as foundation (fondation in French, hence the abbreviation fond) for other preparations, such as stocks, broths, gravies and sauces.

A fish fond with gelatinous structure

In popular usage, the word fond is often conveniently used to refer to the stock made from a fond. It is also sometime used colloquially to refer to the solid bits of food found stuck to a pan after something was cooked; more technically, these bits are deglazed with a liquid in order to produce a fond.

ReferencesEdit

  1. ^ Child, Julia (2019). Mastering The Art of French Cooking (50th Anniversary ed.). Alfred A. Knopf. p. 106. ISBN 0375413405.