Fond left in a white enamel pot after browning pork

In cooking, fond (French "base") refers to the browned and caramelized bits of meat and vegetables stuck to the bottom of a pan after cooking a piece of meat. The fond is the base of many classic pan sauces.

After it has finished cooking, the meat (and if they have been used, vegetables) are removed from the pan and excess fat is poured off. Typically, aromatics such as garlic, shallots, or herbs are sautéed briefly, after which a liquid such as stock, wine, or fruit juice is used to deglaze the fond. The sauce is then reduced, and butter may be whisked in to thicken it.

Traditional cookware is preferable for developing a fond. Non-stick coatings tend to inhibit its development.

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Look up fond in Wiktionary, the free dictionary.

• The Reluctant Gourmet on Pan Sauces

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