fond
{{short description|Flavorful cooking liquid used in further cooking}}
{{about||the archival term|Fonds}}
{{See Wiktionary}}
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".{{cite book |last1=Child |first1=Julia |title=Mastering The Art of French Cooking |date=2019 |publisher=Alfred A. Knopf |isbn=978-0375413407 |page=106 |edition=50th Anniversary}} 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.{{Cite web |title=What Is Fond? And How to Use It to Make Sauces |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/fond |access-date=2024-06-04 |website=Food Network |language=en}} 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).