In the

culinary arts Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs ...

, fond is a contraction of ''fonds de cuisine'' which is loosely described as "the foundation and working capital of the kitchen". It refers to a flavorful liquid that is used as foundation (''fondation'' in French, hence the abbreviation ''fond'') for other preparations, such as

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a compan ...

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

s, gravies and

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

s. In popular usage, the word ''fond'' is often conveniently used to refer to the stock made from a fond. It is also sometime used colloquially to refer to the solid bits of food found stuck to a pan after something was cooked; more technically, these bits are deglazed with a liquid in order to produce a fond.

References

{{reflist Sauces Cooking techniques Culinary terminology