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.