A flavoured stock used for making a sauces and soups.
Caramelized drippings left in a pan after roasting or sauteing. Generally where much of the flavor of a particular dish originates.
The browned pieces of meat left on a traditional pan after pan frying.
cooking juices from meat, used to make sauces. Also, bottom.
The French word for stock - the flavoured liquid base...
In cooking, fond (French "base") refers to the browned and caramelized bits of meat stuck to the bottom of a skillet after cooking a piece of meat. The fond is the base of many classic pan sauces. Fonds de cuisine are the slow-simmered stocks that have been basic to cooking.