Fond

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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 are basic to cooking.

After it has finished cooking, the cut of meat is 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 broth, wine, or fruit juice is used to deglaze the fond. The sauce is then reduced, and butter may be added.

Some feel that it is preferable to use traditional cookware rather than cookware with a non-stick coating when preparing a fond-based sauce. Non-stick coatings may tend to inhibit the development of the fond.